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THE 



DI 



QUESTION, 



GIVING 






THE REASON WHY. 



SUSANNA W. DODDS, M.I) 



NEW YORK : 
FOWLER & WELLS CO., PUBLISHERS 

No. 753 Broadway. 
1884. 



7— T 



.A. 1TEW BOOK. 

HEALTH IN THE HOUSEHOLD; 

OR, 

HYGIENIC COOKERY. 



By SUSANNA W. DODOS, M.D. 



One large i2mo vol., 600 pp., extra cloth or oil-cloth. Price, $2.00. 



The author of this work is specially qualified for her task, as she is both 
a physician and a practical housekeeper. It is unquestionably the Dest 
work ever written on the healthful preparation of food, and should be in 
the hands of every housekeeper who wishes to prepare food healthfully and 
palatably. The best way and the reason why are given. It is complete in 
every department. To show something of what is thought of this work, we 
copy a few brief extracts from the many 

NOTICES OF THE PRESS. 

"This work contains a good deal of excellent, advice about wholesome food, and 
gives directions for preparing many dishes in a way that will make luxuries for tlit- 
palate out of man; simple productions of Nature which are now lost by a vicious cook- 
ery."— Home Jour, ml. 

" Another book on cookery, and one that appears to be fully the equal in all respect*, 
and superior to many of its predecessors. Simplicity is sought to be blended with* 
science, economy with all the enjoyments of the table, and health and happiness with an 
ample household* liberality. Every purse and every taste will find in .Mis. Do. Ids' book, 
material within its means of grasp for efficient kitchen administration."- X }'. Star. 

"The book can not Tail to be of great value in every household to those who will in- 
telligently appreciate the author's stand-point. And there are but lew who will not con- 
cede that it would be a public benefit if our people generally would become better in- 
formed as to the better mode of living than the author intends."— Scientific Amerit 

''She evidently knows what she is writing about, and her book is eminently practi- 
cal upon every page. It i< more than a book of recipes for making soup-, and pies, and 
cake ; il is an' educator of how to make the home the abode of healthful people." 
Jhi'dy Inter-Ocean, Chicago, III. 

" The book is a good one, and should be giveu a place in every well-regulated f < 
—Indianapolis Journal. 

" As a comprehensive work on the subject of healthful cookery, there is no other in 
print which is superior, ami which brings the subject so clearly and squarely to the un- 
derstanding of an average housekeeper. —Methodist Recorder. 

"In this book Dr. \)oM< deals with the whole subject scientifically, and vet lit* 
made her instructions entirely practical. The book will certainly prove useful, and if 
its precepts could be universally followed, without doubt human life would be consider- 
ably lengthened."- -Springfield Union. 

"Here is a COOk-book prepared by an educated lady physician. It seems to he a 
very sensible addition to the voluminous literature on this subject, which ordinarily has 
little reference to the hygienic character of the preparations which arc describe 
'/.ton's ift raid. 

" This one seems to US to be mosl Sensible and practical, while yet based upon >cicn- 
titi. principle.- in short, the best. If il were in every household, there would be f II 
misery in the world." South and \\\ st . 

"There is much good sense in the hook, and there is plenty of occasion for a 
lhe Ordinary methods of COOking, as well as the common style of diet." 

" she seis forth the win and wherefore or c »okery, and devotes the larger poitiuo of 
•he work to those articles e Bentlal to good blood, Btrong bodies, ami rigorous minds.' — 
ier. 
The work will be senl t-> any address, by mail, post paid, on receipt of 

price, $2.00. A.GEN1 Wanted, to whom special terms will be given. Send 

I'M Irrms. Ad.!; 

FOWLEB \ WELLS (0., Publishers, 758 Broadway, Nov York. 

24 I8U4 



THE 



DIET QUESTION, 



GIVING 



THE REASON WHY. 



FROM 



"HEALTH IN THE HOUSEHOLD"; 



OR, HYGIENIC COOKERY. 



/ 



by 
SUSANNA W. DODDS, M.D. 






14 No spice but hunger ; no stimulant but exercise." — Felix L. Oswald, M.D. 



NEW YORK: ' / ZfJ & 

FOWLER & WELLS CO., PUBLISHERS, 

No. 753 Broadway. 

1SS4. 



^ 






y 



X* 



* 



COPYRIGHT, 1884, BY 
FOWLER & WELLS CO 



Edward O. Jenkins' Sons, 

Printers and Stereotypers, 

ao North William Street, New York. 



PUBLISHERS' PREFACE. 



The following pages from " Health in the Household ; or, 
Hygienic Cookery," by Biro. Dr. Dodda, are published in this 
form in order that the "Reason Why" of the food reform 
question may have a more extended circulation. It is un- 
questionably the clearest and best statement of the case that 
has yet been made, and as such, is commended to the pub- 
lic by 

THE PUBLISHERS. 



INTRODUCTORY 



The question is often asked, "What is this hygienic 
diet ? " and it would be well for its advocates, if a correct 
answer were always given. This food differs so materially 
from that in common ^ use, that persons who have simply 
heard of it, are apt to form erroneous ideas in regard to it. 
For example, if you state that a hygienic breakfast-table 
furnishes neither coffee nor tea, no beefsteak, butter, nor 
hot biscuits, you are met with the question, " What do they 
eat ? " And before you can begin to reply, the conclusion 
is reached that the table must be wofully bare, and the food 
on it lacking in wholesome variety and good flavor (since 
there are no seasonings), and also in nutritive qualities. In 
other words, that it is a sort of starvation diet, which sensi- 
ble people would at once reject. 

Now, nothing could be farther from the truth than such 
an inference ; and patients at our table have often remarked 
that if people only understood the real character of the 
hygienic diet, they would think more favorably of it. In 
the first place, the hygienic table admits of as great a variety 
as any other ; and once the palate adapts? itself to the change 
— which requires but a short time — the food. is quite as 
keenly relished as that prepared in the ordinary way. In 
the next place, one does not tire of it ; even in warni spring 
mornings, when other people feel the need of a tonic to give 
them an appetite, the sound of the breakfast-bell in hygienic 
households is always welcome. The presence of natural 
hunger makes the food taste good, while at the same time it 
is the best possible aid to digestion. The fresh ripe fruits, 



2 HEALTH IN THE HOUSEHOLD. 

the crisp little rolls, twenty minutes from the oven, the well- 
cooked oatmeal, and the luscious stewed fruits — to say 
nothing of good baked potatoes, and other side dishes that 
find their way to the table — all are enjoyed with a zest that 
rarely belongs to steak, biscuit and coffee. 

But a more important point to the physiologist is, that 
the food eaten is far more healthful and nutritious than the 
aforesaid articles ; from the simple fact that it contains a 
much larger per cent, of those substances that are necessary 
to form bone, teeth, muscles, tendons, and the other tissues 
of the body. This is why one can work longer and with 
less fatigue on hygienic food than on any other ; it nourishes 
better. Were proof needed on this point, the tables in Part 
I., giving the constituents of food, ought to furnish it. 

Still another virtue belonging to this diet is, that it con- 
tains no stimulating or abnormal substances, to tax the vital 
powers in getting rid of them ; no salt, pepper, spices, or 
other irritating condiment ; everything is unable, in one way 
or another. Neither is there an excess of oily or saccharine 
matter, to clog the digestive or the excretory organs. But, 
to get at once to the root of the matter, we will take up the 
a, b, c, of the hygienic dietary ; resting assured that if our 
premises are correct, the conclusions will take care of them- 
selves. 

All persons who are thorough hygienists, according to the 
teachings of the late R T. Trail, M.D., believe that inorganic 
substances are incapable of nourishing or building up the 
vital structures of our bodies. To begin with first princi- 
ples, we hold that vegetable organisms are fed by inorganic 
substances, and by these alone ; that animal organisms are 
fed by organic substances, and by these only. "We also 
maintain that, other things being equal, the products of the 
vegetable kingdom are bettor suited to man's needs than 
are those of the animal kingdom : and that out of the 
former, those products are best suited tor foods which most 



INTRODUCTORY. 3 

nearly supply the waste of the various tissues. There are, 
no doubt, many varieties in the vegetable kingdom which 
can be and sometimes are used for foods, but wiiieh rank 
low in nutritive value, and are otherwise inferior in quality ; 
these, if eaten, are recommended only as occasional dishes. 

If wo follow scientific analysis, we must place first in the 
rank of nutritious foods, the various preparations of wheat ; 
then the other grains, some of which are better adapted to 
our wauts than others. Fruits, as a class of foods, are ranked 
higher than vegetables by hygienists* and sonic fruits higher 
than others ; while among the vegetables proper, there are 
certain kinds that are better suited for human food than 
others. 

The flesh of animals, as will hereafter be shown, does not 
begin to compare with the whole grains — or even with some 
vegetables — in the quantity of nutritive matter contained ; 
so that if used, it must fall below the latter in respect to 
nutrition. Besides, it carries with it a certain amount of 
substance that can not be utilized by the vital organs ; 
whence it follows that these organs must do extra work in 
expelling this substance from the vital domain. All animals, 
however healthy, are every moment of their lives throwing 
off a large per cent of worn-out or effete matter ; i 
times larger than that which is expelled from the surfaces 
of fruits or vegetables. This matter is in every tissue, and 
in every drop of blood or other fluid in the tissues ; nor 
does the act of killing the animal improve the condition of 
things. On the contrary, the moment that life is extinct 
decomposition begins, and the waste is much more rapid ; 
hence the use of antiseptics, as salt, soda, saltpetre, etc., to 
arrest decay. 

Animal foods therefore are exceedingly unstable, not to 
say impure, in their best estate ; whence their character as 
inflammatory food. All animal products, as butter, 
cheese, etc., partake of this character, in a greater or less 



4 HEALTH W THE HOUSEHOLD. 

degree. Beef and mutton are perhaps the best of the flesh 
foods. Fish, fowls, oysters, etc., belong to lower orders 
of animaWlife, some of which are infested with vermin or 
animalculae,* and all of which feed upon less inviting food 
substances than do the nobler animals. 

A further objection to the use of meat is found in the fact 
that many animals are afflicted with acute or chronic dis- 
eases, and are often rushed into market in that condition. 
This is particularly true of swine, and often indeed of cattle. 
Were the actual statistics given in all their loathsome de- 
tails, of scurvy in swine, of ulcerated livers, of deaths from 
trichinse, of beef discolored from venous blood, and often 
from semi-putrefaction, it would be enough to pall the 
keenest appetite, even though it failed to convince the most 
perverted judgment. 

In the following pages the subject will again be adverted 
to, and reasons given why hygienists regard meat, the best 
of it, as second-rate food ; and salt, its usual condiment — 
which is a metallic, inorganic substance- 1 - as no food at all 
Some hints will also be given as to the relative merits of the 
various food products, both in regard to health, and also to 
their nutritive value. It will likewise be shown, that so far 
as the quality of the hygienic diet is concerned, the resources 
of nature, as well as of art, are not by any means exhausted. 
Indeed, the lrygienists themselves have scarcely more than 
commenced to study the matter. The place to begin, of 
course, is in the department of agriculture. It is well known 
that grains, fruits and vegetables', are capable of improve- 
ment by culture, to an almost unlimited extent ; and there 
is little if any doubt that nearly all fruits fully ripe, and in 
their finest development, would be exceedingly palatable 
nature furnishes them. It is much to be hoped that an 
enlightened public sentiment, on this subject as on oth 



* t lie liquor of oyster* In Mid to be filled with Infusoria or animalcnlie. 



INTRODUCTORY. O 

will help to bring about a higher culture of all these prod- 
ucts, and especially of fruits. 

Some dietetic reformers, in their eagerness to gratify a 
perverted palate, have fallen into the habit of mixing various 
foods together, indiscriminately, in the preparation of a 
single dish. Such admixture, if confined to one class of 
products, for instance the grains, would not be amiss ; but 
the plan of putting together in the same dish, fruits and 
vegetables (say cabbage, beans, beets, squashes, etc., with 
raw or cooked fruits), is a practice that can not be too 
strongly condemned. Sound stomachs might be able to 
manage these conglomerations, but weak or diseased ones 
would certainly be the worse for it ; and it is a question 
whether even the best digestion, under such treatment, 
would not finally be impaired 

This brings us to the subject of the dietetic classification 
of foods. It also suggests a reason for some slight depart- 
ure in this book from the ordinary grouping of food 
products. For example, under the head of " Vegetables," 
only such products are named as seem to be dietetically 
allied to each other ; no attention being paid to scientific 
technicalities. In like manner, tomatoes and melons are 
classed with vegetables, because they are intended to be 
eaten with them. And it might be added, that meats, if 
eaten, are thought to digest better taken with vegetables, 
rather than with fruits. There is no doubt that very oily sub- 
stances eaten with fruits, make rather a bad mixture ; and it 
ought to be thoroughly well known that the large amount 
of sugar ordinarily cooked in the latter, renders them diffi- 
cult to digest, and often causes pain in the stomach, or cholera 
morbus, particularly if they are eaten with vegetables. The 
trouble is not with the fruits, but with the sugar, and the 
bad combinations that are made. 

The subject of food combinations — whether cabbage and 
raw apples will digest well together, or strawberries and 



6 HEALTH IN THE HOUSEHOLD. 

cucumbers, or grapes and Lima beans, etc., etc, — is a topic 
that in the main has been quite overlooked. In the last few 
years, however, some careful observations have been made 
by hygienists, in the management not only of very sensitive 
stomachs, but also those of ordinary strength ; and the con- 
clusion has been reached, that here as elsewhere, there are 
certain general principles underlying the whole subject, 
which, if properly understood, would be of much value. 
Certain physicians, among them the writer of this book, 
believe that (for feeble stomachs at least) fruits and vege- 
tables do best when taken at separate meals ; that vege- 
tables, when eaten, should be taken at dinner ; and that 
disregard of these rules often leads to indigestion. It is a 
question, then, whether with care in these respects, there 
would be that difficulty which some persons experience in 
eating fruits, and others in eating vegetables. 

In the management of patients with even a moderate 
amount of vitality, the writer has found no difficulty in 
enabling them to eat fruits in abundance, and without the 
slightest inconvenience; and to a certain extent the same is 
true as respects the use of vegetables. A very good rule for 
general observance, is to make the breakfast of bread and 
fruit, and perhaps some grain preparation; the dinner of 
bread, vegetables, etc.; and the supper of bread and fruit 
only, or bread and fruit juice. It is also a good £>lan, if raw 
apples, peaches, or grapes are eaten, to take them at break- 
fast, and by all means at the beginning of the meal. Let the 
fine sub-acids touch the bottom of the stomach, so to speak. 
If melons are eaten, they should be taken at or before the 
dinner; if at the meal, they should be served at the com- 
mencement of it, not at the close. These rules have been 
found to work well with persons who arc sick, and they can 
hardly work ill with those who arc in good health. Or, as 
it is sometimes said, "What will make a sick man well, 
will also keep him well." 



INTRODUCTORY. i 

The question is frequently asked, whether the hygienic 
diet is to be recommended from an economic stand-point. 
So far as the table itself is concerned, the one way of living 
is probably about as expensive as the other ; in other words, 
the money that is usually spent for tea, coffee, sugar, butter, 
meat, condiments, etc., is laid out for choice grains, ripe, 
dried or canned fruits, and the bed of vegetables. But if 
there is a saving of time and money in the enjoyment of 
uninterrupted good health, then indeed, there is economy 
in hygienic living. A lady who has tried both ways, and 
who was formerly a patient and boarder in our house, gives 
her testimony as follows : 

" My husband and I have been married twelve years ; 
and it is only since leaving your house, two years ago, that 
we have ever been able to save a cent. Doctors, medicines, 
and what we then supposed to bo the ' best of living,' viz., 
meat three times a day, and beef-tea between meals for 
strength ('?), ate up the small salary. Last year we bought 
a lovely little home, and on a salary of fifteen hundred 
dollars, we saved five hundred to pay on the place. And 
the diet — why, we never lived so well ; good bread of 
Akron Graham flour, fresh vegetables, and the best of 
fruits and grains. We kept a horse, and hrred a man to 
work the garden. We feel that we have only just begun to 
live. In health I am better ; more like my real self ; more 
sunshine, contentment, and happiness — all owing to a 
good, pure diet, fresh air and exercise," 

To those who may desire to understand more fully the 
Reasons why hygienists depart somewhat from the ordi- 
nary methods of preparing foods, the chapters in Part I. 
may be of interest. And should the reader find in these 
more or less repetition of what has been stated elsewhere 
in the work, the simple fact that it has all been written 
piecemeal may in part account for it. The items have been 
jotted down from time to time, as the writer could note 



8 HEALTH IN THE HOUSEHOLD. 

them ; and in the end there was very little chance to re- 
write, or even rearrange the matter in hand. Another six 
months would have made a more orderly work, but it would 
not have silenced the clamor for the book at all hazards. 

There ! now, good friends, take the volume just as you find 
it ; and if you can write a better, the author of this will 
gladly help you to sell it. But one thing — do not decline 
the present one, and then come to us with inquiries of this 
sort : " How do you steam these choice grains ? " " Tell me 
how you make your cream biscuits ? " " What are your 
rules for preparing those fine fruits?" "How do you 
manage to cook vegetables so nicely?" "What ails my 
little Graham rolls that they never look like yours ? " etc., 
etc. Take the book, follow its directions, and you will find 
out all about it 



PART I 



THE REASON WHY. 

CONSTITUENTS OF FOOD. 

The following tables, giving the composition of the various 
grains, together with that of beans, peas, lentils, pot 
beef, mutton, eggs, milk, and cream, are taken from Pavy, 
that well-known authority on Food and Dietetics. 



TABLES. 
Varieties of Wheat in the dry* state. — (PAYEN.) 





Hard 
wheat. 
- 
eta.) 


Hard 
(Africa.) 


Hard 
wheat. 
(Tagan- 
rog.) 

20.00 
63.80 
8.00 
3.IO 
2.25 
2.85 


Semi- 
hard 
wheat. 
(Brie.) 


White or 

soft 

wheat. 

(Tuzeile.) 


Nitrogenous matter . . . 

Starch 

Dextrin, etc 


22.75 
58.62 
9-50 
3-50 
2.61 
3.02 


I9.5O 

65.07 
7.60 

3-oo 
2.12 
2.71 


15.25 

70.05 

7.00 

3.00 

1 95 
2-75 


12.65 

76.51 
6.05 
2.80 


Cellulose 


Fattv matter 


I.87 
2.12 


Mineral matter 




IOO. 


100. 


IOO. 


IOO. 


IOO. 



* In an ordinary state, grain contains from 1 1 to 18 per cent, of water. 



(ID 



12 



HEALTH IN THE HOUSEHOLD. [PART L 

Varieties of grain hi the dry state. — (PAYEN.) 





Rye. 


Barley. 


Oats. 


Maize. 


Rice. 


Nitrogenous matter. . . 
Starch 


12.50 

64.65 

14.90 

3.10 

2.25 

2.60 


12.96 
66.43 
IO.OO 

4-75 
2.76 
3.10 


14-39 

60.59 

9- 2 5 
7.06 

5.50 

3-25 


12.50 

67-55 
4.OO 

5-90 
8.SO 

1.25 


7-55 

88.65 

I. OO 


Dextrin, etc 


Cellulose 


I. IO 


Fatty matter 


O.80 


Mineral matter 


O.9O 




100. 


100. 


100. 


IOO. 


IOO. 



Composition of Buckwheat. — (Payen.) 

Nitrogenous matter 13. 10 

Starch, etc 64.90 

Fatty matter 3.00 

Cellulose 3. 50 

Mineral matter 2.50 

Watw 13.00 



Composition of Beans. — (Payen.) 



Horse 
Bean. 

Nitrogenous matter 30.8 

Starch, etc 48.3 

Cellulose 3.0 

Fatty matter 1.9 

Saline matter 3.5 

Water 12.5 

100. 



Broad or Windsor 
bean, dried in the 
green state, and 
decorticated. 

29.05 

55-85 
1.05 
2.00 

3-65 
8.40 



French or Kidney Bean.— (P AY EN.) 

Nitrogenous matter 25.5 

Starch, etc 55.7 

Cellulose 2.0 

Fatty mutter 28 

Mineral matter 3.2 

Water g.g 



IOO. 



PART I.] CONSTITUENTS OF FOOD. 13 



Dried Peas— (P AYES.) 

Nitrogenous matter 23.8 

Starcii, etc 58.7 

Cellulose ,5 

Faity matter 21 

Mineral matter 2 . 1 

Water ' ' . 8.3 



Lentils. — (Pa yen.) 

Nitrogenous matter 25.2 

Starch, etc 56.0 

Cellulose 2.4 

Fatty matter 2.6 

Mineral matter 2.3 

Water 1 1 . 5 

100. 
Potato. — (PAYEN.) 

Nitrogenous matter 2.50 

Starch 20.00 

Cellulose 1.04 

Sugar and gummy matter 1.09 

Fatty matter o. 1 1 

Pectates, citrates, phosphates, and silicates of [ , 

lime, magnesia, potash, and soda \ 

Water 74 00 

100. 
Sweet Potato.— (Payen.) 

Nitrogenous matter 1-5° 

Starch - 16.05 

Sugar 10.20 

Cellulose 0.45 

Fatty matter 0.30 

Other organic matter 1. 10 

Mineral salts 2.60 

Water 67.50 



Lean Beef.— (Letheby.) 

Nitrogenous matter IO - 3 

Fat... 3-6 

Saline matter 5 1 

Water 72.0 



14 HEALTH IN THE HOUSEHOLD. [PABT L 



Lean Mutton. — (Letheby.) 

Nitrogenous matter 18.3 

Fat 4-9 

Saline matter 4.8 

Water 72.0 

100. 

White Fish* 

Nitrogenous matter 18. 1 

Fat 2.9 

Saline matter 1.0 

Water „ 7 8 -o 

100. 

Eggs. — Entire contents. \ 

Nitrogenous matter 14.0 

Fatty matter 10. 5 

Saline " 1.5 

Water 74.0 

100. 
Egg — White of. 

Nitrogenous matter 20.4 

Fatty matter 

Saline " 1.6 

Water 78.0 

100. 

Egg — Yolk of. 

Nitrogenous matter 16.0 

Fatty matter 30. 7 

Saline " 13 

Water 52.0 

100. 

Milk (Cow's). — (Letheby.) 

Nitrogenous matter j . 1 

Fatty matter 3.9 

Lactin 5.2 

Snline matter 0.8 

Water 86.0 

100. 

From Pavy's " Food and Dietetics," p. 171. f lb., p. 182. 



PART I.] FOOD AND PHYSICAL DEVELOPMENT. 15 

Cream.— (1 

Nitrogenous matter 2.7 

Fatty matter 26.7 

Lactin 2.8 

Saline matter 1.8 

Water 66.0 

m 100 

Food and Physical Developm. 

The food question is one ot the most important, not to 
say the most difficult, that the physiologist has to handle ; 
and with all the experience of bi not a3 

yel been able to fully unravel the 1 3 of this many- 

sided problem. What products to select and the 
methods of growing them, how to prepare the food and 
how often to partake of it, what quantity is accessary to 
supply the waste of the what variety is needed, and 

what combinations produce the best digestion — all I 
and more, remain to he studied in tiie light of known facts 
and of physiological science. 

As regards the nature or quality of foods, it must he con- 
ceded that that food is best which most nearly supplies the 
natural waste of (he tissues. And those articles which con- 
tain the largest amount of the materials necessary to build 
up the body, these being in the required proportions, 
would rank higher in value than other articles which are 
poor in this respect. Nature lias given us a bountiful 
supply of food products, some rich in quantity and variety 
of nutritive elements, and some containing an abundance of 
certain food principles, with rather a meager supply of 
; while there are many that yield only a limited 
amount of nutrient matter. Thus, the lavish profusion that 
is furnished to our hand gives room for the exercise of 
judgment in selecting foods, as well as skill in preparing 
them. 

The results of chemical analysis, as given by Liebig, 



16 HEALTH IN THE HOUSEHOLD. [PART I. 

Boussin'gault, Pay en and others, place the grains at the 
head of all nutritive substances, as will be seen by the 
tables at the beginning of this chapter. And while it does 
not follow that we must, as a rule, use the more nutritious 
articles of diet to the exclusion of the others, it would seem 
to be in accordance with reason that the former should 
occupy a more prominent place in the food list than the 
latter. For example, wheat, which contains $5 per cent, of 
solid matter, would be better suited to sustain life than 
turnips, that have only 11 per cent. ; and better also than 
meat, that has but 36 per cent. In so far, therefore, as 
chemical analysis can give us any light, the grains rank 
highest as foods. 

But it is sometimes said that the relative value of the 
different food products can be better determined by experi- 
ence than by chemical analysis ; and as there is not space 
in this short chapter to investigate the latter, let us give a 
passing thought to the former. Experience, to be of value, 
must be derived from the observation of a sufficient number 
of individuals to give us something like a rule, deduced 
from facts which these individuals can furnish. What, 
then, are the facts ? Looking over the nations of the earth, 
savage and civilized, we find great disparity among them 
as to the physical development of their inhabitants ; some 
are well proportioned, with good bones and muscles, sound 
teeth, robust bodies, and all the other evidences of fine 
growth and excellent general health. Others are small in 
stature, ill-proportioned, wanting in muscular development* 
and otherwise inferior in physique; and while it must not 
be taken for granted that food alone is responsible for 
these several results, still it can not be denied that it is an 
important factor in the case. Comparing the dietetic 
habits oi the people of these nations, fchere % has been found 
to exist a rerj striking correspondence between the quality 
of the food thev eats ?md the size, strength and symmetry 



PART I.] FOOD AND PHYSICAL DEVELOPMENT. 17 

of their bodies. It lias also been noted by travelers that in 
those countries, in Europe and elsewhere, in which the 
people were remarkable for long life, strength of body and 
line proportions, combined with rare personal beauty and 
good complexions, their dietetic habits have been relatively 
simple, and the food itself restricted for the most part to 
the products of the soil. 

The peasantry of Europe furnish examples of whole 
nations of people living almost exclusively on a grain and 
ible diet, with perhaps a moderate supply of milk. 
They use coarse bread, and an abundance of cereal 
rionsly prepared. They eat very little meat, and their food 
as a whole, contains few condiments. It is likewise worthy 
of remark, that among these simple rural people, who can 
not afford either the rich dietary or the sparkling wines 
and other stimulating drinks used by the wealthy, there is 
a smoothness of skin an 1 purity of complexion that is quite 
the exception among the upper olassea This is particularly 
noticeable in England and Scotland ; and it is said to be 
the same in Germany. There is a certain wholesome come- 
liness among the peasant lads and lasses that does not quite 
belong either to the people of rank < who, having every facility 
for mental and physical culture, ought to look well), or to the 
denizens of cities, whose habits of eating and living are 
less simple than theirs. According to Felix L. Oswald, 
M.D., " The strongest men of the three manliest races of 
the present world are non-carnivorous : the Turanian mount- 
aineers of Daghestan and Lesghia, the Mandingo tribes of 
Senegambia, and the Schleswig-Holstein Bauern, who fur- 
nish the heaviest cuirassiers for the Prussian army, and the 
ablest seamen for the Hamburg navy." 

The following item from the San Francisco Chronicle, is 
another bit of evidence showing that the best of muscle 
can be made from a diet that is simple and sparing, and 
that contains very little animal food : 



18 HEALTH IN THE HOUSEHOLD. [PART I. 

" Yokohama, July 1, 18S2. — Japan furnishes an example 
that tells largely in favor of a vegetarian diet. That the 
Japanese are a people of muscle and great physical endur- 
ance is apparent on every hand. The specimens of muscu- 
lar development shown in the build and structure of the 
working classes, are evidences of great strength and hardi- 
ness. The diet of these men is entirely of vegetables and 
fish, and they are very economical feeders at that. The 
quantity of food they require, or at least the quantity they 
eat, is astonishingly small when compared with the food de- 
voured by 'the meat-eaters from the Western world. The 
amount of manual labor they perform is simply prodigious. 
The coolie, who takes the place of, and who does the work 
for which oxen and horses are utilized elsewhere, is about 
as strong, and can accomplish about as much heavy work as 
the animals themselves. They are possessed ' of immense 
power of limb, being able to pull loads that would be con- 
sidered as much as any other draft animal could draw. 
It is wonderful to see them walking away with the heavy 
loads they easily move ; and as earners of burdens upon 
the shoulder they are capable of startling achievements. 
Seemingly their frames are as tough as steel, not suscepti- 
ble of cold or intense heat — going thinly clad in freezing 
weather, and not shrinking from the sun in its most oppres- 
sive season." 

There are also abundant statistics, and some of them 
from excellent authorities, showing that among the savage 
tribes there exist the most startling contrasts in respect to 
longevity, beauty of form, and strength of muscle. And 
the travelers who have made note of these facts, and who 
in all probability cared nothing whatever for dietetic rules or 
theories, tell us that the meanest and most hideous forms 
of human life (as the Calmucks) were found among those 
people who subsist almost exclusively upon animal food, 
and this often of a very low order. On the other hand, 



PART I.] FOOD AND PHYSICAL DEVELOPMENT. 19 

those races that are celebrated for their beauty of form and 
complexion (as the Circassians), are an agricultural people, 
drawing their subsistence chirfly from the soil. 

But leaving the Europeans and Asiatics to work out their 
own destinies, may we not venture to inquire whether cer- 
tain physiological defects among our own people, defects so 
pronounced as already to be considered national, may not 
in some degree be traceable to their dietetic habits? Is 
there not some error, which if corrected, would lead to 
more beneficent results? There must be a reason why 
sound teeth are the exception ; why natural dentine gives 
place to porcelain ; why the teeth that remain are ill-shapen, 
loose in their sockets, and covered with scurvy. There 
must be a reason why heads are bald so early ; why heavy 
tresses of beautiful hair, even on youthful brows, are so 
rare ; why the few thin, straggling locks thai remain, are 
harsh and faded, and the scalp covered with a scurvy dan- 
druff. There must be a reason why firmly knit muscles, 
giving to the human figure a beauty and loveliness of form 
almost divine, have left in their stead, loose, flabby ti 
with very little muscular fiber in them. There must be a 
reason why the rose tints fade so early from the cheeks of 
the young ; why healthful boys and girls are converted into 
little, spindling, wizen-faced creatures, looking more like old 
men and women of diminutive stature, than like thriving, 
growing children. There must be a reason why even in in- 
fancy the spine so often refuses to hold the body erect, and 
disease and deformity ensue. There is a reason, and it is 
our duty to find it. 

If the food we eat does not contain the elements out of 
which dentine is made, how can we expect to have good 
teeth ? If it is defective in nutritive quality, having a lack 
of those materials which make fibrin, by what process can 
we hope to clothe the bones with muscles? If it has a 
meager supply of the " salts " which enter into the forma- 



20 HEALTH IN THE HOUSEHOLD. [PAET L 

tion of the bones, why should not the little children (and 
those of larger stature) be limp and rickety? If the nu- 
tritive substances that are found in hair are wanting, is it 
not; reasonable that the middle-aged, and even our young 
people, should have bald heads ? If our tables do not sup- 
ply the elements which go to make up our bodies, and 
therefore to form the blood corpuscles out of which the 
various tissues are made, then indeed we must be content 
to have faded cheeks, flabby muscles, sunken eyes, weak 
backs, toothless gams, and bare scalps. Nor is it at all 
strange that what we have left is little more than a " bundle 
of nerves," since we have lavishly parted with all besides. 
We deserve our fate, if we do not mend our ways. 

"WHEAT AND OTHER CEREALS. 

Old mother earth has given to man the very thing he 
needs, to keep him in perfect health. First among these 
gifts are the golden grains ; they contain in great abun- 
dance and well-suited proportions, those substances in organic 
combination that are required to build up the body, as its 
tissues are spent from day to day. 

Nature furnishes us in the organic kingdom, not " proxi- 
mate principles" as such; not fibrin, albumen, or casein; 
not starch, sugar, or fat ; not chlorides, carbonates, or phos- 
phates ; these latter, if obtained from the food products, 
come only through destructive analysis. Out of her own 
ample storehouse she gives us those wonderful products of 
the soil suited for human food. Nor must we fail to note 
the fact, that it is these, untouched by the hand of the 
chemist, that are received and appropriated by animal 
organisms. Trees may grow and thrive upon inorganic 
foods — in the aqueous or gaseous form — but animals never. 
The human animal, in common with the others, would very 
soon starve to death on these substances. Neither will the 
timate principles of food, support animal life ; not even 



PART I. 



WHEAT AND OTHER CEREALS. 21 



if we select those that are strictly of organic origin, as 
starch, sugar, oil, fibrin, albumen, etc. The vital instincts 
reject those products that do not come directly from 
Nature's own laboratory. + 

The tables from Payen at the head of these chapters, will 
give a fail' idea of the relative nutritive values of the dif- 
ferent grains. It will be seen that the saccharine element is 
most abundant in rye, the fatty in maize and oats, and the 
starchv in rice ; we observe, moreover, that oats are rich in 
mineral or saline matter (good for teeth and bones), and 
also in nitrogenous substances. 

The human body is known to be composed of some fifteen 
ultimate elements (the older authorities give thirteen), as 
shown by chemical analysis, all of which are supplied in 
common wheat. It is not strange, therefore, that this grain 
is a staple among food products tluoughout the civilized 
world, the fact being founded in the physiological needs 
of the human race. But it U strange, yes, marvelous, that 
this same wheat, wliich a beneficent Creator furnishes to 
our hand for the renewing of our bodies, should be largely 
stripped by man of its nutritive materials before he eats it 
There is more than a grain of truth in the Baying, that "the 
principal article of human food in America is a robbed, 
depreciated substance, incapable of sustaining human life." 
That " the human animal in America is drenched with 
starch " (in the use of white flour), " and destroyed by it." 
That " the ten thousand mills in America which are to-day 
engaged in pulverizing wheat, and sifting from it its gray 
matter," ought to be classed with the " distilleries of the 
land," as shorteners of human life ; and that the " exter- 
mination of the one is not more to be desired, than the 
annihilation of the other." 

What stupidity (shall we call it madness?) that in the 
flour of commerce we should take away from the wheat — 
in a lar^e degree, certainly — no les3 than twelve of the 



22 HEALTH IN THE HOUSEHOLD. [PART I. 

fifteen elements that belong to it, and without which the 
growth of the human body can not be maintained! In 
other words, the wheat, with its fifteen elements, which are 
nearly or quite identical with those of the human body, is 
reduced for the most part to a white, starchy substance, 
containing only three of the ultimate elements, carbon, 
oxygen and hydrogen. The rich supplies of silica, sodium, 
sulphur, phosphorus, calcium, nitrogen, and other elements 
that are found in the bones, teeth, hair, nails, muscles, and 
in the blood, are gone! And the self-defrauded people, 
instinctively aware, as it were, that they are perishing for 
lack of those Hfe-giving products, are now attempting to 
supplement the loss in a way that is none the less ridiculous 
and foolish. Vainly endeavoring to compensate for the 
things wasted, they betake themselves to the swallowing of 
certain substances which are little else than proximate ele- 
ments or principles derived from the foods proper. 

Why this roundabout process ? Why separate these vari- 
ous substances from the grains, doing violence to their 
organic structures, and then eat them individually rather 
than take them in organic combination, as Nature has pro- 
vided them? The idea is entertained by some, that in 
selecting and combining certain parte of the grains, a food can 
be prepared that will not only supply some special need in 
the system, but that it will afford nourishment to a particular 
organ or part of the body. Following this theory there are 
persons who delight to sup on cooked gluten, to eat 
wheatena, " diabetic bread," " brain food wafers," or any of 
the " food preparations," as they are called, rather than to 
take the food itself. Nor is it at all uncommon to see per- 
sons wet up wheat bran, coarse, flaky stuff, hardly fit for 
horses, and swallow it as a " medicine," and then sit down 
at meal-time, and eat white flour bread in preference to that 
made from the whole wheat! Any way but the right way ; 
particularly if it be fashionable, or in scorning accord with 
the old-time custom of " taking something." 



PART I.] WHEAT AND OTHER CEREALS. 23 

Coming fairly and squarely to the point, the truth of the 
whole matter is simply this : What is best suited to the 
nourishing or building up of the body 08 a whole, is also best 
•dapted to the proper growth of its individual members. 
The late K T. Trail, M.D., has very justly remarked that 
M Those who would prepare healthful food, and those who 
desire to 'eat to live,' should ever bear in mind that no one 
of the alimentary prim 7. fee is capable in itself of properly 
nourishing the body. Neither of them, in the proper sc nse, 
is food, but merely a constituent part of food. And almost 
ail the aliments or substances used for food, contain very 
nearly, and some of them quite all of these proximate ele- 
ments. Hence the futility of all the multitudinous experi- 
ments, in feeding human beings or animals on a constituent 
part of an aliment, instead of the aliment itself. Such 
experiments only show the physiological ignorance of the 
experimenters." 

Those constituent parts of food which are known to phys- 
iologists as proximate principles of the "second class" (oil, 
sugar, starch), are purely of organic origin. And the same 
is true of those of the third I fibrin, albumen, casein, 

These two classes differ widely, both in their nature 
and origin, from those inorganic Bubstances which are des- 
ignated, proximate principles of the first class. The latter 
— most of them metallic — though obtainable by destructive 
analysis from organic products, are also found elsewhere, 
some of them existing largely in the surface of the earth. 

Now, if the proximate elements of the second and third 
classes can be shown to be incapable of supporting animal 
life, what shall we say to those of the first class ? If dogs 
starve to death on starch, sugar, oil, fibrin, etc., would they 
thrive well on chlorides, carbonates and phosphates ? And 
yet there are people who do not hesitate to recommend even 
these. They imagine that if magnesia, sulphur, soda, etc., 
are lacking in the bones and other tissues, they can eat 



24 HEALTH IN THE HOUSEHOLD. [?AKT I. 

magnesia, soda, sulphur, etc., or the carbonates, phosphates, 
etc., which contain them — quite ignoring the fact that these 
substances are simply earthy or inorganic materials, and as 
such, utterly incapable of supporting animal hie. They 
seem not to understand that the only possible way in which 
human (or animal) beings can make these substances avail- 
able, i3 to take them, not as inorganic matter, but fresh 
from the hand of Nature, as part and parcel of the food 
products, in a state of perfect organization — before the 
chemist has laid his finger upon them. It has been truth- 
fully said, that where chemistry begius, organic life or 
structure ends. 

If lime is a necessary constituent in our bones, we can 
easily supply the system with the needed " salts " by eating 
wheat, not lime, or other calcareous substances. If sulphur 
is required in the hair, we shah obtain it from the grains ; 
not by taking the crude article. If sodium is called for in 
the formation of the different structures, let us look to the 
wheat and other cereals for that ingredient ; not to sqda, or 
chloride of sodium. 

Had God or nature intended that we should eat inorganic 
substances, or even made it possible for us to subsist upon 
them, what need would there be to till the earth ? If, like 
trees, we can live upon gases, or derive nourishment from 
pho etc., why turn the furrow, or put in the seed? 

These materials abound in the crust of the earth, and are in 
no sense the products of agriculture. But why debate this 
question ? It has been shown again and again, that so far 
from man's being able to subsist upon inorganic matter, 
neither he nor the lower animals can get nourishment out of 

n ; they can only live upon the natural, organic pro 

of Vao earth. It has been repeatedly demonstrated, lhat 

even those proximate principles which are strictly of organic 

origin, as oil, sugar, Btarch, fibrin, albumen, casein, etc., can 

Vnot sustain animal life ; both dogs and men would starve to 



PART I.] WHEAT AXD OTHER CERE U.S. 25 

death on any one of them, or all of them put together. For 
example, wheat alone, with water (the latter as a carrier of 
nutrient material), will support human life for an indefinite 
length of time. But if we separate the wheat into gluten, 
ar, etc., and attempt to livo upon these, with or 
without the water, certain death will in a few weeks or 
months repay us for our folly. 

And yet, well as i re known among physiolo- 

md scientists, people still persist in eating white flour 
bread, which is mostly starch, actually preferring it to bread 
made from the flour of the whole wheat ! Really, is it not 
high time that we ceased I nd feed to our children, 

an article of food that dogs can not live upon? 

In speaking- of this subject, Dr. Trail remarks: "All of 
these proximate constituents vary exceedingly in their 
ability to sustain the prolonged nutrition of man or animals ; 
but neither of them alone can supply perfect nutrition, nor 
sustain the organism for a great length of time. Their 
power to do so is in the ratio of their comph rity. Thus, 
platen, which combines in itself B greater number of ele- 
ments, or in other words, is a more complex substance in 
its chemical composition than any other alimentary prin- 
ciple, is capable of sustaining the nutrition of animals 
longer than any other." 

Dr. Graham is even more explicit on this important sub- 
ject. He says: "Can any inorganic compound of oxygen, 
hydrogen, carbon and azote, be made to answer as a substi- 
tute for animal or vegetable food? Certainly not! And 
the reason is evidently not because any particular chemical 
character or property is wanting in such a compound, but 
because such a compound has not the constitutional nature 
which adapts it to the constitutional nature and functional 
powers of the living animal organs." He further adds: "A 
single pound of good wheat contains about ten ounces of 
farina, six drachms of gluten, and two drachms of lugar : 
2 



26 health in the household. [pabt l 

and a robust laboring man maybe healthfully sustained on one 
pound of good wheat per day, with pure water, for any length 
of time he chooses, without the least physiological inconven- 
ience; but let him attempt to live on ten ounces of pure 
farina, six drachms of gluten, and two drachms of sugar per 
day, with pure water, either taken separately or mixed 
together, and he will soon find his appetite and strength and 
spirits failing, and his flesh forsaking him; and death will 
terminate his experiment in less than a year. Can chemistry 
tell us why this is so ? Indeed she can not ! " But physiology 
tells us with promptitude and accuracy, that wheat, in its 
whole substance, is constitutionally adapted to the anatomi- 
cal structure and physical powers of the alimentary organs 
of man; but that farina and gluten and sugar, in their con- 
centrated forms, are not; and therefore that the wheat, 
while it affords healthful nourishment to the body, also sus- 
tains the organs in digesting and appropriating that nourish- 
ment; but that the farina, gluten and sugar, though purely 
nutrient principles, break down the alimentary organs, 
destroy their functional powers, and cause the whole system 
to perish." 

Now, either Dr. Graham is correct in these statements, or 
he is not. If incorrect, it would be the easiest thing in the 
world to demonstrate the fact, by a few simple experiments 
upon dogs. If Dr. Graham is right, we ought to credit his 
statements, and have the benefit of his teachings. 

What has been said in this connection in regard to wheat, 
is in nowise limited to that grain — it applies with more or less 
force to rye, oats, barley, and the grains in general. If we 
want the best that there is in them, we must neither r 
nor destroy any of the nutritive substances which they con- 
tain. Even the woody liber which forms the outer 
of the grain, when properly cleaned and cut sufSciej 

res its purpose in the intestinal canal — on the same prin- 
ciple that straw is needed for horses, when they are fed 



PART I.] WHEATEN US. WHITE FLOUR. 27 

exclusively on oats or other grains. TVe need bull: as well 
as nutrition, in the foods we eat; were this not the case, 
what would be the use of all the varieties of fruits and vege- 
tables, many of which, in one sense, serve to "fill up" with 
fluid or solid materials, rather than to supply large quanti- 
ties of strictly nutritive substances ? Indeed, we can scarcely 
commit a greater mistake than to confine ourselves to the 
use of the very nutritious or concentrated foods. 

To present this whole theme in a nutshell, the reader is 
referred to the following chapter, which gives the testimony 
of Dr. Calvin Cutter, that well-known physiologist of 
AVarren, Massachusetts. 

\.Yiieaten vs. White Flour. 

The idea is sometimes entertained that bread made from 
wheaten meal (usually called Graham flour), is less nutritious 
than that made of the ordinary white flour J and that the 
persons who eat it are simply subjecting themselves to a 
ration diet," which does not support life properly. Let 
those who cherish sueh views read Dr. Cutter's statements, 
and#hen decide for themselves which of the two kinds of 
bread lacks the elements of nutrition that the system re- 
quires. First, however, let us hear, in a few words, what a 
well-known divine has to say. 

Rev. J. F. Clymer, of Auburn, N. J., has given a discourse 
to his congregation on " Food and Morals," in which he 
goes straight to the root of the matter.* In speaking of the 
white flour of commerce, he says: "The process of bolting 
or refining takes from the wheat most of the phosphates 
and nitrates, the elements that are chiefly required for mak- 
ing nerves, muscles, bones, and brains. The phosphates 
and nitrates being removed by bolting, very little remains 
in the flour except the starchy carbonates, the heat and fat- 

* This discourse has been published in pamphlet form, and i3 for sale 
by Fowler & Wells, New York. 



28 HEALTH IN THE HOUSEHOLD. [PAKT I. 

producing elements. The use of fine flour bread as a staple 
article of food, introduces too much heat and fat-producing 
elements into the system; and where there is too much car- 
bon or heating substance, it tends rather to provoke the 
system to unnatural and abnormal action, and instead of 
serving as an element to warm the body, its tendency is to 
burn or consume, heating and irritating all the organs — 
getting one into that state which is properly known as ' hot- 
blooded/ 

" The fine white flour ordinarily used has two-thirds of 
the nitrogenous and mineral nutriment that God put in the 
wheat, taken out. Unless these deficiencies are made up by 
some other foods, the exclusive use of fine flour bread will 
leave the nerves and bones poorly nourished, producing in 
some systems nervousness, dyspepsia, and all the physical 
ills that follow these diseases, together with impatience, 
fretfulness, and irratibility. God intended that all the 
nutritive properties He put in the wheat should stay 
in it for purposes of symmetrical nourishment. Fine flour 
bread may be used for purposes of producing heat in the 
system, but it does not feed hungry nerves or staging 
bones. * 

"One reason why children fed chiefly on white bread feel 
hungry nearly all the time, and demand so much food be- 
tween meals, is found in the fact that their bodies are in- 
sufficiently nourished. Their bones and nerves not receiv- 
ing the nitrates and phosphates they need, are suffering 
from hunger." 

Now we will hear from Dr. Cutter. He says : " 1. Flour 
is the only impoverished food used by mankind — impover- 
ished by the withdrawal of the tegumentary portion of the 
wheat, leaving the internal, starchy or white portion. 
the facts : In Johnson's ' How Crops Grow ' you find that in 
1,000 parts of substance, wheat has an ash of 17.7 parts ; 
flour has an ash of 4.1 parts — an impoverishment of over 



PART I.] WIIEATEN VS. WHITE FLOUR. 29 

three-fourths. Wheat has 8.2 parts phosphoric acid ; flour 
! parts phosphoric acid — an impoverishment of about 
three-fourths. Wheat has 0.6 lime and 0.6 soda ; flour has 
0.1 lime and 0. L soda — an impoverishment of five-sixths 
each. Wheat has 1.6 sulphur ; flour has no sulphur. Wheat 
ilphuric acid 0.5 ; flour has no sulphuric acid Wheat 
has silica 0.^ ; flour has no silica. 

"2. Flour is mostly starch — 68.7 percent Its formula, 
chemical composition, is C 10, H 12, O 12— three elements ; 
carbon, hydrogen, oxygen. The human body contains at 
least twelve elements besides those of starch. How, then, 
can flour be nutritious with about three elements, when it 
should contain fifteen elements, in order to properly nourish 
and sustain the human body? 

" 3. Flour has less gluten than wheat. Gluten is the al- 
buminoid principle corresponding to the albumen, fibrin, and 
gelatine in the human body. 

"4. Dogs fed by Magendi write & Paget'fl 'Physi- 

') on flour bread, died in forty days ; other dogs, fed 
on bread from whole-wheat meal or flour, flourished and 
throve. The three-fourths impoverishment of the mineral 
ingredients proved fatal to the first. Why should not man- 
kind suffer in some manner from living on impoverished 
food? 

w 6. The history of the. Roman Empire in the time of 
Julius lows that wheat, as an article of food, com- 

bined with fresh outdoor-air life, is capable of producing 
and sustaining the highest type of physical manhood the 
world ever saw. The empire was built up and maintained 
ddiera whose main article of food was wheat. 

• 6. every probability that the present prevalence 

of late erupting and easily-decaying teeth is due for one 

cause to the use of flour as food. In eight Jiundred and 

school children in Woburn, Lexington, and 

Bedford, 1 3, in 1874, under twelve years of age, 



30 HEALTH IN THE HOUSEHOLD. [PART I. 

two-thirds had decayed teeth. See 'Report State Health 
Board of Massachusetts, 1875.' 

" 7. There is every probability that the prevalence of pre- 
mature grayness or baldness, is partly due to the present ex- 
clusive and universal use of white flour. Hah' contains ten 
per cent, of sulphamid (N H 2 S). — Mulder. But there is 
no sulphur or sulphuric acid in flour. A flour, to be food, 
must contain in proper quantities all ingredients found in 
the tissues, hair, teeth, etc. If it does not, then impairment 
of vigor, decay, and falling off must be expected as a natural 
consequence. 

" 8. Flour for half a century has been regarded as one 
cause of constipation. It has been proved that whole- 
wheat meal (or flour) regulates the bowels by giving the 
system nerve food to 'run,' so to speak, the digestive 
functions and promote healthy peristaltic motions. Nearly 
all our functions are sustained by nerve-force ; hence the 
importance of having the nerves receive their full amount 
of phosphoric acid, which is the great pabulum of the nerve 
tissue. 

" 9. It is probable that the use of flour may be the cause 
of the change of the type of disease from strong (sthenic) 
to weak (asthenic).* 

"10. Why should mankind, then, use flour and render 
themselves liable to disease, because flour is impoverished 
food? Remember Me^endie's do<? that died from eating 



*" The mineral ingredients of food for plants, contained in fertilizers, 
if withdrawn seventy-five, per cent., would entail vegetable growths of 
very Feeble vitality and the resistance to the causes of disease. No farmer 
would think of manuring his vegetables with one-fourth the fertilisers 
ordinarily deemed necessary ; or if he did, he would get a miserable and 
Weak crop, if he got any at all. Now it i- asked, May it not be possible 
that the present type of a^tlumic disease is partly due to the use of an Im- 
poverished food like flour? The answering of this must be made by the 
organised medical societies, although there is every probability that the 
reply will be in the afflrmatl 



FABT L] . WHTTH FLOUR. 31 

white-flour bread exclusively! How can parents expect 
their children to grow up with strong teeth, nerves, eyes, 
hair, etc., on Hour? In children every tissue and organ, is 
growing, increasing in size, and developing. Every element 
which belongs to those tissues and organs should be con- 
tained in the food or alimentary substances) and in normal 
proportions, as provided by the Creator in the natural sub- 
ices designed and proved by history to be perfect food. 
Wheat is such an article ; but white flour made from it is a 
substance weakened, deteriorated, and impoverished ; and 
history shows that people eating it are more subject to tissue- 
wasting disease (consumption, etc.) than ever before. Why, 
then, not use the whole of the original wheat, ground or re- 
duced to a uniform condition, without loss or injury to the 
food elements, with its native normal balance of quantity of 
mineral ingredients in a soluble assimilable form, as Liebig 
and others advocate ; ami such as it is demonstrated undeni- 
ably and incontrovertibly, by facts of history, to be capable of 
producing the highest type of manhood the world ever saw? 
Why raise a pale, feeble, nervous, and small-sized race of 
people on flour because flour-broad looks white and light, 
and therefore is considered nice? What principle of 
aesthetics is it that confers such a pre-eminent place upon 
the color of white? Why not brown or bronze? What is 
more grateful to the senses than the complementary colors 
of landscape ? If it were all white, it would be both re- 
pulsive and injurious. This preference of white over yel- 
low or brown, or any other color, is not based upon the 
truth of existing facts, else it would be inferred that a white 
status is preferable to a bronze. The fact is, the elevation 
of white bread into the highest place of preferment is 
altogether unfounded and unwarrantable. The white color 
comes from starch ; and the whiter the bread the more 
starch it contains, and of course the less nutrition, as starch 
has only carbon, hydrogen, and oxygen to make tissue, 



32 HEALTH IN THE HOUSEHOLD. [PART I. 



which would contain fifteen elements. The whiteness of 
flour is, in fact, an outward sign of the starvation and death 
within. Indeed, the present universal use of white flour is 
one of the most remarkable facts in the history of civiliza- 
tion — remarkable, because it is the only impoverished food 
upon the diet list. Over-boiled meats and vegetables are 
the only approach to impoverished food. People know 
enough not to eat them. But that they should love to eat 
white flour is certainly very remarkable indeed, and almost 
an evidence of a fallen nature, as there is nothing like it in 
the whole history of eating. 

" 11. What is wanted is a wholesome, healthful, nourish- 
ing wheat food — a whole-wheat flour in the fullest and 
broadest sense of the term — containing every one of the 
fifteen elements in their normal proportions, and reduced 
to an entire evenness of condition, which is most favorable 
to digestion and assimilation. It is a common practice, to 
a large extent, to grind the finest and soundest wheat into 
fine flour, and the poorest into what is called ' Graham flour.' 
This term ' Graham flour ' ought no longer to be used ; 
it is a kind of general name given to mixtures of bran, and 
poor and often spoilt flour, to a large extent unfit for human 
food. We must have a thoroughly pure, sweet, and nutri- 
tious whole-wheat flour, made from the choicest and ripest 
wheat, wholly (bran, or cortical portion, and all) reduced 
to a uniform fineness of quality, and well put up for family 
use ; and whoever will give his earnest and honest efforts 
to furnishing such a flour, and keep its manufacture up to 
this high standard all the time, will confer a lasting benefit 
upon his race and generation, and find a remunerative 
market for all he can produce. The brown loaf is t 
eye as handsome as the white, and in it we 
important nutritive principles which the Creator for wise 
sons has stored up in wheat." t 

As respects the relative values of white flour and that of 



PART I.] THE FRUITS. 83 

the whole wheat, the following table, if even proximately 
correct, ought to be of especial interest. It was submitted 
bv a Mr. Johnson, some years ago in Blac/cuvocTs Magazine : 

oo lbs. ■■ Fitt* Flour. 

Muecul ir matter L5 i 

Bon es and saline matter 170 " 60 " 

Fatty matter 20 " 

Total in each 854 M 210 " 

The Fbi 

Fruits are almost as indispensable to a healthful dietary 
as the grains, particularly in the summer season, and in 
warm climates. They supply those delightful acids that are 
not only agreeable to the palate, but specially suited to the 
of the vital organism. They cool and refresh us in 
the heat of summer ; they supply organic- fluids to the 
system, replacing those that are lost in perspiration from 
day to day ; and they keep the vital machinery in good 
working order. If no other proof were furnished of the 
natural requirements of the human system for fruits, a very 
broad hint is given in the fact that they arc capable of 
being grown in nearly every quarter of the habitable globe ; 
throughout the temperate zones, as well as the tropics, we 
fmd them in great abundance. 

Another evidence in the same direction, is the fact that 
in the course of the season the different varieties of fruits 
follow each other in close succession, so that one is 
hardly gone till another is ready. And, as if to supply any 
that may arise from negligence on our part, or from 
climatic causes, one quarter of the globe supplements an- 
other to such a degree, that any local failure in the fruit 
crop is largely made up by an over-abundant yield in some 
boring locality. So that if apples fail us in the 
Middle States, they are directly shipped from the Xorth ; 

or if the supply from that quarter is short* there are peaches 
9* 



84 HEAI/TH LN* THE HOUSEHOLD. [PART I. 

and orangefl in the South. And yet, how much more corn- 
would this arrangement be, if the soil were so culti- 
from year to year as to yield its largest product 1 
Anything like a complete failure of the fruit crop, were 
a tiling possible in this country, would be nothing 
short of a great national calamity. Next to the grains, 
therefore, in dietetic importance, we must place the fruits ; 
minister alike to the pleasures of the appetite, and to 
the actual wants of our bodies. 

The sour fruits, especially, are the best of " cholagogues," 
doing away with all need of " bilious remedies," so called ; 
they stimulate the liver to its normal activity, and prevent 
that " clogging up " of the organ which causes retention of 
bile, thickening of the blood, and other derangements conse- 
quent upon non-performance of functional action. And it 
will be observed that those which have keen acids, come in 
great profusion just at the time we need them most ; viz., 
after the long winter, when both fruits and vegetables are 
jsarily scarce. 
Fruits ;ire the natural correctives for disordered diges- 
tion ; but the way in which many persons eat them, con- 
them into' a curse rather than a blessing. Instead of 
taken on an empty stomach, or in combination with 
ample grain preparations, as bread, they are eaten with 
i, with meat and vegetables, pungent seasonings, 
or other unwholesome condiments ; or they are taken at the 
end of the meal, after the stomach is already full, and per- 
haps the whole muss of food "washed down" with tea, 
or other liquid ; or they are eaten at .oil hours of the 
or laic at eight, with ice-cream, cake or other rich 
and a few hours after, when there is a sick 
id the doctor ha senl for, the innocent 

■'. f the blame <>f all the . when really, their 

only sin was iii being found in ! >any. 

Fruits, to do then n either on an 



PART I.] THE FRUITS. 35 

empty stomach, or simply with bread — never with vegeta- 
bles. In the morning, before the fast of the night has 
been broken, they are not only exceedin i r, but 

they serve as a natural stimulus to the digestive o 
And to produce their full effect, they should be 

ripe, sound, and every way of good quality ; moreover, 
they should be eaten raw. What is better than a bunch of 
luscious grapes, or a plate of berries or cherries, on a sum- 
mer morning the first thing on sitting down to breakfast? 
Or a tine ripe apple, rich and juicy, eaten in the same way? 
In our climate apples should constitute not the finishing, but 
: tal, particularly the breakfast, for at 

least six months in the year ; and fruits, raw or cooked, 
should make a part of the morning and evening meal (pro- 
vided suppers arc eaten), during the entire y< 

The good eff I would follow the abundant use of 

fruits are often more than counterbalanced by the per- 
nicious habit of completely ing them with - 
Very few fruits, if thoroughly ripe and at thei quire 
any sugar, particularly if eaten in the raw state ; but un- 
happily it is a fact, that what was intended and prepared 
for us as a great good in I ber of diet, should be ti 
formed into just the opposite. It is also a misfortune that 
people in this country should so habituate themselves to 
"sweet things" (foods prepared with sugar), that almost 
everything in the Hue of fruit acids "tastes sour"; so that 
"what would otherwise be a pleasant acid flavor, must be 
covered with or cooked in sugar, before it can be relished. 

The taste can be educated in this direction, as in its 
opposite, to an almost unlimited extent. This is seen in 
comparing the dietetic habits and tastes of the people of 
this country with those of Great Britain ; the former use 
perhaps five times the amount of sugar that would suffice 
for the latter. And cooked fruits that are " plenty sweet " 
for an Englishman or Scotchman, would not be touched by 



HEALTH Dl THE HOUSEHOLD. [PAST I. 

American without the saccharine condiment. It 

, moreover, that those who are excessively 

1 3 or condiments, rarely fail to call for the 

..s lemons or pickles. This, indeed, is a neces- 

quence ; for when the liver is badly congested 

use of sugar, the vital instincts naturally call for 

, in order to empty out the bile ducts, set 

t in good working order, and get rid of the debris. 

Whoever can induce our people to turn their attention 

more largely to the cultivation of fruits, and then show them 

• ity of making them a stajjle on their tables, to the 

exclusion of so much animal and fatty foods (particularly 

i, will confer upon them an incalculable blessing. 

Such a change would save the lives of thousands of children 

nothing of those of a larger growth — and it would 

make the ones that survive better worth the saving. 

Many persons, with rather feeble digestive powers, can 
not manage raw fruits, as apples, at the evening meal ; and 
. who can eat them with impunity at the beginning of 
the 1 v or dinner, can not digest them well at the end 

of the meal. One reason for this is, that after taking warm 
food in! i) i ich, its nerves are to a certain degree re- 

and that organ is no longer able to do its best work. 
And i we nave the explanation of another fact, viz., 

meal is simply a cold lunch, raw fruit can gener- 
ally b theb inning, middle, or end of it, without 
tin- s 1 Lconvenience. 

• Graham, M.D., furnishes still another reason, 

ood one, why raw fruit is usually 

► earlier than the later hours of the day. 

' 1 alwayi smbered that fruit 

all should be eaten as food, 

• the sake of gusta- 

H shoul I, as :: i rule, 

ate a portion of the regular 



PART I.] THE FRUITS. 37 

meaL I do not mean as the dessert of flesh-eaters, after 
they have eaten already enough of other food ; but I mean 
as a portion of the regular mo.il of vegetable-eaters, taken 
with their bread, instead of flesh and butter ; for their break- 
fast and their dinner, but more sparingly at their third 
meal or sapper, especially if this meal be taken late in the 
day. The truth is, that all cooked food, even under the 
best regulations, impairs in soi e the power of the 

stomach to digest uncooked substances ; ana therefor* . so 
long as we are accustomed to cooked food of any kind, we 
must be somewhat more careful in regard to the times 
when we eat fruit and other substances in their natural 
state. The digestive organs always in health partake of 
the general vigor and freshness of the body, and always 
share with it also in its wcuriic \haustion. Hence, 

as a general rule, so long as we are accustomed to cooked 
food, the stomach will always < ! nil and other sub- 

stances in their natural si i arly than 

in the latter part of the day. Moreover, it is a truth of 
considerable importance, thai fruit and other substances in 
the natural state arc digested with more ease and comfort 
when taken alone, at a regular meal-time, than when taken 
with any kind of cooked food, except good bread. While, 
therefore, human beings, and especially in civilized life, 
wholly disregard these physiological principles, and eat 
fruit with anything and everything else, and at all hours of 
the day and night, they ought not to be surprised, and still 
less should they complain, if they suffer from their erro- 
neous habits. But nothing is more certain than that if 
human beings will in a reasonable degree conform to the 
physiological laws of their nature, they may eat almost 
every variety of esculent fruits which the vegetable king- 
dom produces, with entire safety and comfort." 



Til EN THE HOUSEHOLD. [PAST I. 

The Vegetables. 

(tables, while they must rank second as compared 
fruits, ha ■eater value, dietetically considered, 

aeraHy accorded to them. In the first place, they 
•///■ to our food, which is a matter of more importance 
i is commonly supposed ; and in the next place, they 

furnish a lar.ua amount of organic fluids, which are digested 
and assimilated by the system. It is a mistaken idea which 
persons have, that those foods are necessarily best 
which contain a large amount of nutrition in small bulk. 
They seem to forget that food, to be properly digested and 
:>ri.tted by the organism, must contain something 
than the mere nutritive particles ; there must be 
certain indigestible materials supplied to the intestinal 
else the bowels, having little to do, would lose their 
natural tone, and shrivel up, as it were, from mere inac- 
tivity. This is what actually happ2iis, to a certain degree, 
when persons live too exclusively on white crackers, or fine 
flour bread, and other highly concentrated forms of food. 
(!. Schlickeysen, a German writer, in treating of this 
<vs: "The value of the various articles of food 
ts not, as is generally supposed, in their chemical con- 
sul anils, but in a variety of other conditions, which we 
shall here mention. In the first place, the food must con- 
tain fh<> necessary amount <^i' water to maintain the excre- 
tory p through the breath, perspiration, and other- 
Fruits contain an abundanl supply of water, so that 
eaten freely the drinking of water is almost 
entirely unnecessary ; and the vegetarians are really justifi- 
. ' We drink fruit '; and they might also 
add, • !•.'" 

H ifl well known, can not live exclusively on 

v as weD and even wood-shavings 

bstltuted when straw could not be 



PART l] the vegetables. 39 

had.* On the same principle, if not to the same extent, 
human beings thrive best on a diet that contains a certain 
per cent, of coarse material For example, the grains, as 
wheat, rye, etc., which are excellent in themselves, aa-e not 
the best by themselves. 

Nor must we overlook the fact that our bodies are made 
up of both fluids and solids — about one-fourth of the latter 
to three-fourths of the cornier ; or, as some one has stated 
it, in rather general terms, the human body is so many 
pounds of salts, etc., and a "few paili'uls of water." Now, 
when we consider that the fluids of the body are the first to 
waste, either in siokness or health, it will be seeti that in 
order to supply that waste, liquids as weh as solids are 
required in the food. The potato, which is 75 per cent, 
water, and which many call poor in nutritive value, will of 
itself sustain life for an indefinite length of time. Indeed, 
if we had to choose a single article, and live on it exclu- 
sively, the potato would come nearer meeting the wants of 
the system, so far as its fluids are concerned, than the 
grains, which contain so large a proportion of solid matter. 
Paw, in his treatise on Food and Dietetics, very justly 



* The following paragraph is from Dr. Graham's " Science of Hu in an 
Life": 

"About thirty years ago," rnor William Kiii£r, of Maine, "I 

went to the West Indies, and during my voyage in-pamc acquainted with 
the following fact, which may be relied on as strictly true. A vessel from 
New England, with a deck load of horses, bound to the West Indies, was 
overtaken by a violent gale, which swept away all the hay on beard, and 
carried away the masts. The captain was obliged to feed his horses on 
corn. After a while they began to droop and to lose their appetite, and 
at length wholly refused to eat tin ir irrain, and began to gnaw the xait- 
linirs and spars within their reach, and to bite at the men, and everything 
else that came in their way. The captain threw pieces of wood 
them, which they immediately began to e it. After this, he regularly sup- 
plied them with a quantity of cedar >hingles, which they eagerly ate as 
they would hay, and soon recovered their appetite for their "rain, and 
improved in health and sprightlin -ss, and continued to do wen on their 
food of corn and cedar shingles till they got into port." 



40 .TH ZN THE HOUSEHOLD. [PAET L 

remarks that, physiologically , "the separation of the ingesta 

I ' drink ' is unsuitable ; that the two factors 
I and air"; and that the former "embraces 
i liquid matter." 
It is, indeed, a nice point to detennine just what propor- 
tion of our food should be fluid and what solid, to say 
[ the indigestible matter, as bran in wheat, which 
.: y to the normal or healthy action of the intestinal 
canal. One thing is certain : in warm weather, when there 
is much waste of the fluids of the bod}' through the shin, 
Lpply of liquid material must be correspondingly large. 
Here is where the juicy fruits, and even the vegetables, sup- 
ply a great want in the vital economy ; they give us a large 
amount of fluid matter, in an organized state. Indeed, we 
a most beneficent arrangement in the relation of sup- 
ply and demand ; when our needs are greatest and most 
urgent, the stock of supplies from Nature's storehouse is 
mdant. 
In the early spring, when we Jiave grown tired of "last 
year's leavings," the tender vegetables fill our markets and 
delight our eves in glad anticipation of a change in the 
repast The young beets, the spinach and asparagus, the 
early caulillower, and even the lettuce and onions, have 
charms for us then. As summer draws nigh, the varieties 
of choice vegetables multiply, giving us green peas, toma- 
Bummer squashes, and an almost endless 
by of products. Then come the autumn days, and with 
• Lima beans, the Hubbard squashes, and the 
Nor does the supply fail ns when winter 
I still turnips, potatoes, cabbage, win- 

Really, it is little less 
able products there 
I • or cKm 

ible foods, is the strong 
vera! products. 



PART I.] THE VEGETABLES. 41 

There are " families," it is true, the members of which show 
their kinship by a similarity of flavor ami texture ; but out- 
rencea or individualities are strongly 
marked. For example, what i-^ more unlike iu appearance 
and taste than a cabbage and a sweet potato, or a beet and 
a butter be: 1:1 '. J 

Some of these vegetables are of less value as foods than 
others, their dietetic importance Beeming to consist more in 
the individual constituent tin led to the general food 

product, than to the merit that belongs to them separately 
considered. To illustrate : common lettuce does not seem 
to possess any extraordinary dietetic pr ; but after 

a long winter, when every, - tired of bread, beans 

and po y nothing of M «n and ham," a 

bunch of tender lettuce with a dressing of lemon 
juice, is to most persons really inviting. So is a dish of 
young lulinower or spinach. Something gr\ 

wanted after the old sameness of dry dishes, and it would 
be a great misfortune if, for even one season, the gardens 
should fail us. 

Vegetables and fruits are so unlike in their individual 
flavors ami chara<; they should not, as a rule, 

be eaten together, or at the same meal. A good plan is to 
confine the vegetables to the noon-day repast, letting the 
inorning and evening meal be made of fruits and cereals 
variously prepared. Ordinarily, these latter are quite suffi- 
cient for breakfast, though a dish of baked potatoes would 
not be a bad accompaniment. The potato is so unobtrusive 
in its nature, that it rarely creates disturbance eaten with 
any other food. Like the grains, it "goes well" with 

fruits or vegetables, and it is about the only vegetable 
of which as much can be - t that well people, who 

ly know they have a stomach, might not manage a 
meal very well with miscellaneous combinations, but feeble 
stomachs must either discriminate, or suffer. For a fuller 



HEALTH IN THE HOUSEHOLD. [PABT I. 

elucidation of this subject, the reader is referred to the 
chapter on Food Combinations. 

MJEAI AS AN AkTICLE OE DlET. 

The flesh of healthy animals, as beef or mutton, is neither 
the best nor the worst of foods. In actual nutritive value, 
bo far as either quality or quantity of nutrient material is 
concerned, the grains will always stand at the head of the 
food products. In respect to variety, we have but to add 
to these the various fruits and vegetables, each in its season 
and in its highest state of culture, and we have, as many 
believe, all, and the best, that is needed for the sustenance 
of our bodies. But such are the customs in modern cook- 
ery, ;md such the arts and inventions of civilized life, that 
these things, naturally good, are often transformed into any- 
thing but wholesome foods. It is, therefore, a common 
remark, made even by those who do not approve of eating 
the flesh of animals, that meats, prepared in a plain way, 
are tar less injurious than mam* other articles that are often 
found on our tables ; such, for example, as fine flour bread, 
ordinary cake, pickles, pungent sauces, preserves, jellies, the 
usual pastries, etc., etc. At the same time the question 
remains, whether any of the meat dishes can begin to com- 
■ itli a fruit and broad diet (using bread made from 
flic flour of the whole wheat), either in nutritive value, or in 
d to health. 
In the first place, every particle of animal flesh (including 
.to a cert tin extent, laden with effete, worn- 
out materia] thai is making its way out of the vital domain. 
; of material out of which are formed the 
iration, and oilier excretory products, the bare 
mention of which would be unsuitable in a work of this 
I are the results of a transformation 

in thedownwaa tnetimes called destructive assimi- 

by which the ingredients of the animal tissu 



PART I.] MEAT AS AN ARTICLE OF DIET. 43 

decomposed, and converted into waste substances. In the 
language of the physiologist, they represent the "physio- 
.1 detritis of the animal organism." Every drop of 
venous blood is Laden with it ; so much so, thai if an animal 
IS not well bled when it is hilled, the meat is actually poi- 
soned by it. 

It is the presence of these waste products in meat, that 
renders it so quickly putrescent after life is extinct — unless 
some antiseptic is employed, which shall so change the 
nature of the meat itself as to render it no longer the same, 
in nutritive value. It is the presence of these that 
3 the chyle formed from a diet of meat, and taken 
from the liviii 3, to putrefy in a few hours ; while 

that which is elaborated from grains and 1 -table 

products, will keep for weeks with 1 ial change. It 

is due to the presence of these that the perspiration, and 
indeed all the excretions of meat-eaters, arc more offensive 
than those of persons living upon fruits and grains, and 
products of the soil. Ami just here we have an ex- 
planation of the fact thai the flesh of most carnivorous 
animals is so disgustingly filthy and putrescent, that it is 
utterly unfit for human food. Their bodies are filled with 
tliis waste matter, working its way a second time out of the 
domain of animal life, and this time laden with still another 
portion' of " physiological detritis." 

Persons who live upon animal foods have need to pay 
special attention to bathing, change of underwear, and other 
habits of cleanliness, else their very presence will reveal the 
character of the materials out of which their tissues are 
made. This is particularly true in the case of individuals 
whose sedentary habits prevent them from throwing off the 
waste matters fast enough to keep the body in a pure, whole- 
some condition. 

But there are reasons of a moral nature why meat is no 
the proper food for man. The habit of murdering animal 



HEALTH ] OLD. [PART I. 

even beef-loving England will not, it 
fallow a butcher to serve on a jury, particularly if 

[ is one involving human life. One of 
d murders that ever disgraced a peaceful commu- 
nity, was committed some years ago in Olrio, by a man 
(supposed by his neighbors to be a peaceable citizen) who 
had spent the day in killing hogs; he pursued his victim, a 
young woman, to the village church-yard, and there stabbed 
her with the very knife with which he had cut the throats 
of the swine. 

e actual necessity for a meat diet, it is not true, 

as some suppose, that vigorous health can not be maintained 

without it On the contrary, "four-tenths of the human 

according to Yirey, subsist exclusively on a vegetable 

tnd as many as seven-tenths are practically vegeta- 

18.* 

Tin ii, there is an argument outside of physiology — one 

that sooner or later will have to be considered — why the 

of animals should not form a part of the diet of human 

B, At the present rate of increase of the human fami- 

• surface of the earth will, in a few centuries, be far 

osely populated to admit of the raising of animals to 

1 as food. For it has been shown that it would 

require more than forty times as much land to feed a man 

Oil meat, as it would to feed him on grains, f It follows, 

thai when laud is scarce, as it will be when the 

; ^ many times more thicHy populated than at present, 

res will have to be utilized in the way that is most 

profitable; not in the raisin s cattle and sheep, but 

other products of the soil, 
umeut against the use of 

L. Oswald, M.D., published by 

• Richard A. 
for December. I 



PABT I.] MEAT AS AN ARTICLE OF DIET. 45 

animal foods, it is proper to remark that bo long as there 
ore persons who, from life-long habit or otl , think 

mould at all event 
. The cattle that are Bhipped into New York for 
;, have many oi them come hundreds ot miles in 
ill-ventilat Q in hot weather, and are stowed into 

them almost as closely as they can stand; here they are 'sur- 
rounded with a stilling, filthy atmosphere, and frequently 
they have not a drop of water on the whole journey. A 

per cent, are disabled from being trample I i 
and by the time they reach the city some of th< m are sick 
or dying with typhoid or other putrid fevers, and ail a 
such a feverish condition that their bodies are poisoned, 
through and 1 

Nor must it be forgotten that all stall-fed or sty-fed ani- 
mals are, to a certain extent, d; in fact, the fati 
process is of itself nothing more nor less than the progress 
of disease. "When an animal censes to take exercise, as in a 
stall, it also ceases to throw off excretory matter promptly; 
its liver becomes engorged, the I 1 upon, the 
blood can not be properly aerated, and loads of c 
retained excretion) in the shape of fat, are impacted be1 
the once healthy muscles, which are now every day getting 
smaller and smaller. Fat people, as well as fat animals, 
have small, weak muscles — a fact well understood by 
the medical student 

The presence of certain parasites in* animal foods, is 
another strong objection to their use. It is a well-known 
fact that the ova of triehinoe are taken into the human sys- 
tem by eating pork, and especially raw pork; and it has 
been questioned whether any moderate degree of heat would 
be sufficient to kill them. It is also perfectly well known 
that the larvoe of the tapeworm may exist in oxen, sheep 
and swine; and that those who eat of the flesh of these ani- 



HEALTH IX THE HOUSEHOLD. [PAKT I. 

i *i ••ul arly if it be not well cooked, are more or less 
p worm malady.* 

i en should be fed on the cleanest 

i !, and should have plenty of pure water to drink; 

1 Qd never be kept in confined places, or with filthy 

surroundings. In fact, they need at least a ten-acre field to 

., and get plenty of exercise and fresh ah', as well as 

s. " But how can they have this," you ask, " when 

try becomes densely populated, all through? It 

will take more room for the animals, than the people have 

for themselves and their children." Very true; and when 

. the people will then be obliged to live upon 

and grains, and the products of the garden, which 

will be infinitely better for them. Meat is an expensive 

way you take it; but the expense in actual dol- 

!'l cents, is the least pail of it. Used three times a 

- it is by very many of our people, it is any tiring but 

-producing; and the doctors' bills often exceed those 

at the meat market — to say nothing of the time lost, the 

ng endured, and the actual impairment of the general 

Ith. 

I\ is fne duly of the butcher, as well as of those who inir- 

the meat, to see that no animal is killed in an angered 

condition, as the blood is actually poisoned by the mental 

excitement thus produced. Neither should it be overheated 

1 v running ; this sends the blood to the capillaries ; and the 

which i-; filial with it is not only much darker from 

the superabundance of venous blood, but the meat is ren- 

d ed putresceni by it. Butchers have sometimes been 

.1 U) throw away a whole beef, from its having been 

ere racing ; the flesh being not only unfit to 

eat, but commencing to putrefy very soon after life was 

tct 

■ \v. nn>." by v Bpencer Cobbold, M.D., $nbliahed In 



PART I.] MEAT AS AN ARTICLE OF DIET. 47 

It will readily be seen, by glancing at the tables given at 
t\e head of these chapters, that all meats fall far below the 
grains in nutritive Value. Some of the field vegetables, as 
sweet and Irish potatoes, artichokes and winter squashes, 
contain nearly or quite as much solid matter as moat, and 
considerably more than milk ; while beans, peas and lentils 
contain about three times as much as ordinary meat. 

Some years ago, great importance was attached to the 
fact that meats contain a large per cent, of nitrogenous sub- 
stances, these being considered by Liebig and others as 
highly essential to the production of muscular force. This 
theory, however plausible, has of later years been disproved 
by able authorities, as Frankland. Traube and others. In- 
deed, Liebig himself, who was the originator of the doctrine, 
has abandoned it altogether. In like manner, other pet 
theories, as what were supposed to be the " elements of res- 
piration," the "heat-forming principles," etc., have fallen to 
the ground, or at least lost much of their former signifi- 
cance. The more rational view is now somewhat favorably 
entertained, that whatever is best suited to the building up 
of the various structures of the body, or in other words, is 
capable of replacing that which is lostj must necessarily be pro- 
ductive of vital heat and vital force, these being generated in 
the normal q uantity. The late R. T. Trail, M.D., in speaking of 
the doctrine advanced by Liebig, remarks : " The theory 
has no practical value in dietetics, for the reason that all 
the elements of nutrition, whether heat-forming, or flesh- 
forming, or bone-forming, are sufficiently distributed, and 
nearly equally so, throughout all those portions of both the 
vegetable and animal kingdom that man ever does or can 
employ as food." 

All domestic animals, either from the ignorance or negli- 
gence of those who keep them, or from other causes, are 
liable to be diseased ; this is particularly true in those stock- 
raising districts that are adjacent to cities. The animals are 



48 HEALTH IN THE HOUSEHOLD. [PART I. 

largely swill-fed from breweries ; and owing to the increased 
value of land in these vicinities, they have less territory to 
:u over or 1'ccd upon. By a careful perusal of the 
aria made to the Department of Agriculture at Wash- 
ington, it is easy to arrive at the following facts, viz. : That 
jill domestic animals, as horses, cattle, hogs, sheep, and even 
poultry, are subject to disease, those in some localities being 
r from it than others. That next to hogs, fowls are 
st liable to be affected. That there are various diseases 
>ug hogs, the most fatal being that of hog-cholera. 
That the mortality from this cause alone is enormous, some 
counties in certain of the States losing as high as 80 per 
cent, per annum. That the value of farm animals lost to 
the United States in a single year (1879) exceeded $16,000,- 
000. That about two-thirds of this loss was due to diseases 
>ng swine. That these diseases prevailed more exten- 
sively in the Middle, Southern and Western States than in 
the Northern or Eastern. Improper food, insufficient 
housing, and lack of clean surroundings, seem to be the chief 
causes of disease among animals. 

Pork-Eating. 

If tilers is a practice in all Christendom that deserves the 
censure of this enlightened age, it is that of eating swine's 
fl '•. Away back in the twilight of the ages, before Chris- 
tianity h id been dreamed of, there were people upon the 
i who, for sanit iry reasons, if for no other, declined to 
h the unclean thin 
P.if we, who live in the light of the nineteenth century, 
who boasi of our refinement., our intuitive perceptions, and 
r headed forethought, who have all the wisdom of 
I oenturies behind us, — m do not hesitate to take into 
lob the Hebrew shoved from his table 
Is of years ago, banishing its very presence by the 
no of tu^ l.iw. We, forsooth, are n v pie! 



PAST I.] PORK-EATING. 49 

What care we for certain legal enactments enforced by the 
Jewish leader, far back in history ? True, our children die 
of scrofula, entire families having often been swept off with 
consumption ; erysipelas appears in divers tonus, and 
diphtheria (the legitimate result of foul feeding or foul air) 
is growing more and more common every year. Not only 
so ; there are every now and then sudden and almost tragic 
deaths from trichinosis, whole families being the victims. 
But so far, these tilings fail to alarm us ; and though statistics 
show that diseases are multiplying among the swine them- 
selves, killing them annually by the hundreds of thousands, 
we take comparatively little heed. Of the twenty million 
dollars' worth of hogs in the United States that were sick in 
1S77, about 59 per cent. died. Has any one thought (<> inquire 
what became of /in- 41 per cent that recovered f 

If, in the olden time, swine's flesh in its normal con- 
dition was not fit for a Jew, can we, in these days, make 
that which has Burvived the ravages of hog-cholera, hog- 
fever, etc., suitable for a Christian? It is said that Dr. 
Adam Clarke — who evidently had an antipathy to pork-eat- 
ing — haying once been called upon to say grace at a barbecue, 
bowed his head reverently, and uttered these words : " O 
Lord, if Thou canst bless under the Gospel what Thou didst 
curse under the law, do Thou bless this pig." 

The hog is a scavenger by nature, and by practice ; it is 
his proper mission on this earth, not to be eaten, but to eat 
up that which the nobler animals disdain to touch. Indeed, 
he adapts himself to circumstances, devouring whatever comes 
in his way. He is equally well pleased with the clean ears 
of corn, or the seething contents of the swill-pail ; he will 
dine on live chickens, or devour carrion. Nothing is too 
fine or too foul to suit Ins undiscriminating palate ; he has 
been called " the scavenger-in-chief of all the back-boned 
animals.'* Truh he is omnivorous. And yet, bad as the hog 
is, it is not absolutely impossible to improve his condition. 
3 



50 HEALTH IN THE HOUSEHOLD. [PART I. 

Put liini where he can not get refuse matter, where he will 
have only nuts, grains, etc., to feed upon, and he will readily 
conform, for the time being, to his better surroundings ; 
and in process of time his flesh would be improved in 
quality. But his nature no man can change ; give him his 
former haunts, and he will at once fall into his old ways. 
You can not educate him. 

Will any one give a reason why intelligent people should 
eat him, and from choice f If we must dine on our fellow- 
creatures below us, are there not decent, clean-feeding 
animals, as the ox, and the sheep, that we could take in 
preference ? 

In a sanitary point of view the condition of tlie hog, in 
his test estate, is not flattering. His scurvy hide (which is 
perhaps the cleanest part of him), his foul breath, and his 
filthy feeding habits— are not these enough to bar him from 
our tables ? Or must we wait for such logical sequence as 
is sure to follow the violation of physiological law? Wait 
till diseases are multiplied in kind, and intensified in char- 
acter, till we are fairly driven from the no longer question- 
able provender? Wait till our nearest friend is stricken 
with supposed typhoid fever, and dead of veritable trich- 
inosis? There can be no doubt that many persons have 
sickened and a number died, of what was thought to be 
typhoid fever, when really the disease was due to the 
presence of these parasites (the trichinae)* in the system ; 
for the symptoms in the two diseases are quite similar. 

As si ilcd in the last chapter, one of the principal objec- 
tions to the use of animal flesh as food, is the fact that it is 
tillr.i with the debris of the vital organism, working its - 

mgh the oapinaries into the various excretions, and out 
<>f the domain of life. Now, if this effete matter is objec- 
tion en in clean-feeding animals, what must, be its 



A to i>«- found In the 01 and sheep, aa well aa la Um bog 



PART I.] PORK-EATING. 51 

condition as it is thrown off from the tissues of scav- 
engers? And what the nature of the tissues themselves, 
when they are not only made out of, and nourished by a 
diet of garbage, but are thorouglily saturated with the 
almost putrescent matters with which the venous blood is 
laden ? It is a fact which we seem rather slow to recog- 
nize, that the quality of all animal tissues partakes of the 
character of the materials otti of which they arc made. In other 
words, if we expect sound bodies with good firm tissues, 
we must look to the nature of the food we eat m 

Animal foods, of all others, should, if eaten, be selected 
with the utmost care ; the animals themselves should be 
well fed, well housed in winter, and allowed to graze from 
open pastures in summer. No animal or fowl should ever 
be stall-fed, or sty-fed ; and none with carnivorous or om- 
nivorous habits, should be used as food. The creature whose 
characteristics we are at present discussing, combines in 
his personality too many bad qualities to give him a decent 
passport to our tables. He is of low organization, and 
naturally filthy in his habits ; he is desperately foid in his 
feeding, is often kept and fattened ^n a close, dirty pig-sty, 
and as might be expected, he is specially subject to disease.* 
And yet the hog is found in every market in this country, 
and in Europe ; though recently the German and Austrian 
markets have forbidden American pork ; and other nations, it 
is said, have the matter under advisement. 

Nor must it be supposed for a moment that the use of 
pork is at all limited to the few, or to the very poor among 
our people. There is scarcely one family in twenty that 
does not partake of it in one form or another. The hams, 
the shoulders, the side-meat, the pickle A souse (head-cheese), 



* Dr. Jas. C. Jackson makes the statement ba«pd, he says, on information 
derived from the pork-dealers of Cincinnati, Ohio, that "ninety-five hojrs 
in one hundred have ulcers on their livers from the size of an ounce 
bullet to a hen's eee." 



5j heai.th in the household. [paet I. 

the stuffed sausages— every part is in demand. Pickled 
pigs' feet are considered a rare delicacy; and hogs' brains 
another " dainty dish." But it is left for the very 
bonrton of society to sit down to what is called beef a-la-mode; 
which is simply a beef roast plugged full of fat pork, along 
with innumerable spices, etc. 

Nor is it enough that we devour the several parts of the 
animal, even to his liver and kidneys; we strip the intestines 
of their fat, melt it down, and use it in the form of lard. 
This latter is the very quintessence of the swine; it is the 
diseased product of all his filthy feeding; and it is this arti- 
cle that forms a staple in almost every American family. It 
shortens the biscuits, the plain cakes, and the pastries; and 
it even finds its way into the loaf bread ! It oils the bake- 
pans, it fries the drop-cakes, the doughnuts, the Saratoga 
potatoes, and all the other "fried things," or nearly all. In 
short, there is neither breakfast, dinner nor su£>per without 
it, in some form or other. 

Do the people wonder that they are afflicted with scrofula; 
and that it crops out, full-fledged, in a single generation? 
Oh for a Moses among the Gentiles, to forbid them, by legal 
enactment, the use of this vile thing, swine's flesh! 

The late R T. Trail, M.D., in discussing the quality of 

animal foods in his Hydropathic Encyclopedia, says: "Of 

the hog, whose filthy carcass is converted into a mass of 

8 by the ordinary fattening process, I need only ex- 

: my abhorrence. Although swine's flesh and grease, 

under the names of pork and lard, are staple and favorite 

articles of loo.l throughout Christendom, common observa- 

fcion has long since traced the prevalence of scrofula, orvsip- 

rariety ot glandular and eruptive diseases 

from impure blood, to their general employment 

If there are any animals which should be exterminated from 

i. mad doga and fatted hogs are among them." 



PAJRT I.] MILK. 53 

Milk. 

Many persons who discard meat, do not hesitate to par- 
take freely of milk, eggs, sugar, butter, etc., and to use 
pastries, cakes and puddings, that are little else than a com- 
bination of these, with the addition, it may be, of spices and 
other seasonings. Now, a plain diet of Graham bread with 
beef or mutton, roasted or boiled, and a fair allowance of 
fruits and vegetables, would be much more wholesome than 
the above articles, or the dishes that are manufactured out 
of them. 

As to milk, it is the natural diet for the young. But for 
grown persons, and especially for those who live in cities, 
or who incline to sedentary habits, it is not the best, or one 
of the best articles of diet. Before arguing the question, 
however, let us make a note of the fact that milk is one of 
those secretions that is readily affected, not only by the food 
the animal eats, but by the conditions, physical or mental, 
of the creature itself. If the health of the cow deviates 
from the normal standard, the character of the milk is im- 
mediately changed; if she is mentally disturbed, as by anger 
or fright, the mammary glands will secrete, not a whole- 
some, but a poisonous fluid. A mother not unfrequently 
kills her child, or throws it into spasms, by nursing it after 
she has been badly frightened, or after a violent fit of anger; 
and many a child has been " salivated, purged and narcotized, 
by mercury, drastic purgatives and opiates, respectively 
administered to the mother." * 

But the question is asked, " Suppose the animal is kept 
in the best possible condition, every way; would milk be 
objected to as an article of diet ? " Most assuredly not — for 
young calves. Nature has provided the very food that is 
needed, for all her babes. The milk of the cow, like that of 
other mammals, including the human, is intended for the 



M Food nud Dietetics. 



54 HEALTH IN THE HOUSEHOLD. [PAET L 

nourishment of the infant; and as soon as the calf is able to 
take more solid food, the maternal supplies, where nature 
is Dot perverted, are dried up. But the unnatural practice 
of milking cows has distended the milk glands, and thus 
converted them, in a large measure, into depurating organs; 
and the milk supply is not only increased, but prolonged 
beyond the period that nature intended. Add to this the 
improper foods, as swill-feeding, the confined air, and other 
unhealthful conditions with which the animal is surround- 
ed, particularly in large cities, and we have not only a pro- 
lific source of disease, but an explanation, in part at least, 
of the enormous death-rate among young children; this, it 
will be noticed, is always largest in cities, where the milk 
used is poorer in quality than country milk. 

But returning to the direct question, suppose we have 

the Itest of milk, from perfectly healthy cows, what is the 

real objection to its use? To this question there are two 

answers ; the first is founded on experience, and may be 

stated as follows : It is the almost universal testimony of 

persona of sedentary habits, dark complexions and "bilious 

temperaments," that milk, even of good quality, does not 

with them ; and where there is torpor of the liver, or 

other dyspeptic conditions, it usually causes distress. The 

reason of this will directly appear. As already stated (and 

herein is the second answer), milk is designed by nature for 

the young of all mammals ; it contains a small per cent, of 

solid substances, but enough for the needs of the infant ; 

and these substances are just the elements, and in the right 

proportions, to make those soft, fatty tissues which the little 

mature needs for the protection of its small bones and 

08, As the child or young animal grows, and 

tii develop, other and more solid materials should 

oi the milk ; this chan ;e must, of course, be 

others do their babes harm, and in fact 

i It, i>\ giving them solid food before they are 



PART I.] BUTTER AXD EGGS. 55 

able to masticate it properly. And no less detriment is 
done to the full-grown child, when we give him an aliment 
that requires no mastication with the teeth, and which is 
designed oidy to make soft, " baby tissue." Such food is 
now needed as will make good, firm muscles, sinewy ten- 
dons, strong bones, and all the other tissues that belong to 
the adult man or woman. 

"But how about cream?" Well, cream, if used to the 
same extent, would perhaps be more injurious than milk ; 
it contains an abundance of fatty material, and if habitually 
taken is a prolific cause of biliousness. Young children 
that are fed largely upon cream — or butter, or meat, par- 
ticularly fat meat — become gross and plethoric, and are apt 
to break out with boils, or "scald-head"; or if a nursing 
motlicr uses these articles to excess, her child will suffer in 
consequence. Ordinarily, cream docs less harm than milk, 
from the simple fact that it is served in a very limited quan- 
tity ; that is, as a condiment, rather than a beverage ; and it 
is less employed than milk, even as a mixing material in 
breads, puddings, etc. For grains, mushes, plain puddings, 
etc., the juices of fruits make a far more wholesome dress- 
ing than cream ; and were we in the habit of using fruits in 
this way, the palate would not only tolerate readily the new 
combination, but we should come to like it. 

Milk, if used, should be taken, not as a beverage, but as 
a condiment, and then very sparingly, particularly by those 
persons who live in cities and whose work is indoors and of 
a sedentary character ; while invalids, as a rule, would cer- 
tainly be better without it. 

Butter axd Eggs. 

If we dispense with milk — that is, leave it to the calf, for 
whom nature intended it — there will, of necessity, be no 
butter ; and, in a sanitary point of view, the absence of it 
would perhaps be no great loss, it being by no means as 



HEALTH IN THE HOUSEHOLD. [PART I. 

wine an article of diet as either milk or cream. Like 

[\ is, to a certain decree, indigestible ; not that 

■• pain in the stomach," as a general thing, but it 

into those vital changes which are necessary 

to convert food into chyle proper. It mixes with the pan- 

Qreatic juice in the form of an emulsion simply, and goes 

into the blood in that crude condition; and being carried 

through the system by the capillaries, it is deposited as fat 

in the various tissues, and largely in the skin. From the 

very nature of its constituents, butter has little nutritive 

value in it ; it usually contains 3 to 5 per cent of casein 

(due to the presence of milk), and about twice that amount 

of water ; the other substances are oils, fixed and volatile. 

readily decompose on exposure to the atmosphere, 

and butyric and other fat acids are set free. 

Persons who live largely upon butter emit a strong odor 
from the skin, very perceptible to those who do not use 
animal foods. The salt which has to be mixed with it to make 
it " keep," is not, to the hygienist, a desirable addition, for 
reasons which will hereafter be stated. Pereira says: 
11 Fixed oil or fat is more difficult of digestion, and more 
obnoxious to the stomach, than any other alimentary prin- 
ciple Indeed, in some more or less obvious or concealed 
form, I believe it will be found the offending ingredient in 
uine-tenths of the dishes which disturb weak stomachs. 
Many dyspeptics who have most religiously avoided the use 
of oil 01 fat in ils obvious or ordinary state (as fat meat, 
". butter and '///), unwittingly employ it in some more 
tied form, and as I have frequently witnessed, have 
Buffered therefrom. Such individuals should eschew the 
(ol quadrupeds, poultry and fish), and 
ill "f which abound in oily matter. MUl\ and es- 
9 with many persons, or, as Wwy 
term it, 'lies heavy al the stomach,' in consequence of the 
' it oontailM, Hi . likewise, contains butter, 

"i» that Moon bo disturb the stomach." 



I I.] SUGAR. 57 

lickeysen, in speaking of the use of butter, eggs and 
, remarks: "These cause an excess of fat in the 
.!, and an offensive, slimy condition of the mucous 
secretions in the mouth and nose, quite apparent to those 
who, contrary to their usual habit, eat of them. Their 
effects are often apparent also in eruptions upon the skin, 
especially upon the face."' 

s are pretty generally conceded to be a "bilious diet"; 
and if eaten freely at each meal for a few weeks, the whites 
of the eyes usually show the presence of bile. The albu- 
men (whites of the eggs) cooked soft, would be less objec- 
tionable than the yolks, which contain about 30 per cent, of 
oil. If eggs are eaten they* should be fresh, their use not 
too frequent, and confined io cool weather. The fowls 
should be allowed plenty of clean territory to roam over, 
and an abundance of fresh water, pure air, and good grains. 
Unfortunately, the habits of the bird are none the cleanest ; 
it will pick up and eat almost anything that comes in its 
way. This is why country eggs and country fowls (pro- 
vided there are good and healthful surroundings), are 
always to be pro ferred. In towns and cities, the chickens 
are necessarily confined to the house and yard ; whereas, 
in the country they have access to the open fields, and feed 
ly on grains. 
Persons who are subject to torpor of the liver, would do 
well to refrain from the use of either eggs or butter ; and 
those who have sound livers — and desire to keep them so— 
can take a hint. 

Su^ar. 

Hygienists have no objection to the use of saccharine 
matter, all that the vital economy requires, provided it is 
taken in the natural way ; that is, in organic combination 
with the other food principles, — not separated as a proxunate 
element. In other words, the saccharine substances con* 
3* 



HEALTH IN THE HOUSEHOLD. [PABT I. 

| in fruits, grains and vegetables, are thoroughly whole- 

»ng as we get them simply by eating these natural 
t when we separate them into starch, sugar, 
oil and the other proximate principles, and think to take 
Is proper, or in combination with them, we 
make a serious mistake. And were we to reduce all our 
foods to their proximate elements, and then try the experi- 
ment of living upon them, we should in the end meet the 
fate of " Megendie's dog." 

" But," say you, " we do not wish to confine ourselves to 
these things — the proximate elements — we only desire to 
use them in combination with other substances." Very 
true ; but the point is just here : if the proximate elements, 
taken collectively (after they have once been separated from 
the alimentary substances to which they belong), are in- 
capable of supporting animal life, then they must be worth- 
less individually, no matter how small the quantity in which 
we use them. If the proximate principles of food, combine 
them as we may with each other, lead to certain death, 
then it is plain that we must look for sustenance, not from 
these, but to those organized materials known to be capable 
i>i' replacing the wasted tissues. And if any one desires a test 
in this matter, let him try the experiment of making, say 
half his meals for tliree weeks, provided he can hold out so 
long, out of as many of the proximate principles of food as 
lie may select, and see how he thrives during that period. 
Before the time is one-quarter expired he will be tired 
enough of starch, sugar, oil, fibrin, albumen, casein, etc., 
and lie will long for the foods proper, in undisturbed 
do combination, in place of the miserable trash which 
he DM been at I empt Log to live upon. 

since, then, these proximate principles can not support 
animal life, may we not reasonably expect that any consid- 
erable proportion of one or more of them, taken habitually 
with the food, would produce abnormal conditions of the 



PART I.] SUGAR. 5^ 

body? AYhat are the facts in the case? Take, if you 
please, the article un adoration, viz. L let 

us select the pure white crystals, in order t i have as little 
organized or extraneous matter in it as pose 
airing a heaping tablespoonfa] of this each night on going 
to bed ; and if you wish, you may repeat the " dose " in the 
morning on rising. How long, think you, will it require to 
create a " bad taste " in the mouth, cause soreness in the 
liver, and constipation of the bowels? Try it. A teaspoon- 
ful of white sugar put into enough milk or water to dissolve 
it, and given to a young babe, the quantity being repeated 
two or three times each d iy, would very soon derange its 
digestion, causing severe constipation. 

Another experiment easily tried, is to double or treble the 
amount of sugar usually taken in the food, and note its 
effects. It will be seen that the increased quantity 
thirst, or in other words, slight inflammation ox the mucous 
surfaces of the alimentary canal ; and if the digestion is 
ordinarily none too good, the sugar will most likely cause 
headache, and other symptoms of indigestion. 

Now, any substance that can not be taken habitually, in 
the small quantity of say half a gill — not even on an empty 
stomach — without causing abnormal conditions of the body, 
must, to say the least, be set down as of little value, dietet- 
ically considered ; and it is pretty safe to conclude that the 
less one uses of such an article, the better. No family of 
ordinary size can consume "barrels of sugar" in a year, 
nor half barrels, without detriment to the stomachs of its 
individual members ; the difficulty, however, is usually 
traced to any but the right cause. It is quite common for 
persons who suffer, for instance with periodic sick-head- 
ache, to affirm that what they eat has nothing whatever to 
do with it ; that the headache is inherited from father or 
mother. Did they ever think to inquire what gave it to the 
father or mother ? So much easier is it to put the causes 



HEALTH IN THE HOUSEHOLD. [PABT I. 

1 us, out of our reach, than to correct our own bad 

li how can we do without sugar?" you ask. Why, 
easily enough, at least as a rule ; even the acid fruits, as 
strawberries, cherries, etc., if fully ripened, are sweet 
enough for the unperverted palate. And if these fruits 
come to our markets a little green, we can at least be con- 
tent to add only so much sugar as will make them as sweet 
us fully ripened fruit ; this amount you will find to be very 
little. Some hygienists cook sweet and sour f raits together ; 
preferring to make the one kind sweeten the other, rather 
than to use sugar. Whether this plan is at all times practi- 
cable, is a question elsewhere considered in this work. The 
fact that much of the sugar of commerce is largely adulter- 

is anojther argument against its use ; a great deal of 
what is sold in the market under that name, is glucose. 
Whether this substance is more or less injurious than cane 
Bugar (h is certainly less sweet), might be a matter of some 
importance, dietetically considered. One thing is sure, 
both are proximate elements, and as such are incapable of 
Sustaining animal life. 

The habit which some have of sweetening cooked grains 
and breadstuffs, is a foolish and most unnatural practice; 
ore sweet enough of themselves; and if we were to 
train our children to eat these foods without sugar, they 
would not want it.* The fact is, we like the saccharine con- 
diment in just those dishes in which we have been taught to 

and in nodhers. For example, we do not want sugar 
in mashed potato, cauliflower, or string beans, any more 

ri^ir relates mm anecdote from his experience among 

'The most northern races of mankind, 1 he saya, 

Minted with the taste of sweets, and their in* 

l< i. face*, and sputtered out sugar with disgust ; bnt the little 

at Hi.' Bight of a bit of whale's blubber.' "— 

I and Die! ttas," pagt 4L8, 



PAET I.J SALT. Gl 

than we would relish salt or ]>epper in strawberries, si 
plums, or apple sauce. In other words, habit enables us to 
relish what we would otherwise barely toleral 

Salt. 

The fact that chloride of sodium, or common salt, is 
ordinarily found in the secretions and excretions of the 
human body, and also in the blood, has given rise to the 
belief that it is a necessary constituent in human food. And 
some physiologists have gone so far as to make the state- 
ment that it must, be eaten, or the general health will suffer. 
Admitting, for the sake of the argument, that salt is one of 
the proximate princij)Jes legitimately obtained from the 
tissues of the human body, and that it is therefore indis- 
pensable in the vital economy, the question arises, why we 
should cat it, any more than that we should eat chloride of 
potassium, or carbonate of lime, or phosphate of magnesia. 
They, too, are found in the bones, and are obtainable from 
them; then why not eat these? The reply is, that there is 
no need; that the grains and other food products of the 
earth contain all the elements necessary to muh e these several 
constituents. This is very true; and it is equally true that 
the products named contain the other proximate principles 
— all of them — that are found in the human body in its 
normal condition. 

In dealing with this, the physiological argument, we may 
as well recognize the fact that the chloride of sodium found 
in the perspiration or other excretions, and also in the 
saliva, milk, tears, and other secreted fluids, as well as in 
the blood, is largely if not wholly due to tlie presence of the 
salt taken with the food; and the fact that it is found in 
these fluids is no proof whatever that it belongs there. "We 
can easily put into the stomach, whiskey, sulphur, iodine, 
strychnine, almost any thing, and afterward find these sub- 
stances in the blood, and in most or all of the secretions or 



HEALTH IN THE HOUSEHOLD. [PART I. 

;ions of the body. Persons who live without salt find 
ie perspiration, tears, saliva, and also the blood, lose 
their saline taste, even in a few weeks or months. And if 
we were to select for experiment those wild animals known 
to live without salt, as rabbits, squirrels, etc., it might be a 
question whether anything short of a destructive analysis 
of their tissues would reveal the presence of actual chloride 
of sodium. 

Dut suppose we should find it; what would this prove? 
Simply that the vital organism has the power to create 
out of the foods furnished from the natural products of the 
soil those substances which it needs in the vital economy ; 
and if it has this power in the wild animals, the presumption 
is that the same power is not wanting, either in domestic 
animals or human beings. 

But it has been said that experience is, after all, the best 
test in these matters ; and that it is well known that not 
only human beings, but the domestic animals, require salt 
to keep them in healthful conditions. This latter statement 
is pure assumption — nothing more — the facts being on the 
other side. And the still more extravagant assertion, viz., 
that disease and death will follow the leaving off of salt is with- 
out a shadow of truth in it. There probably never was a time 
ID tin 1 world's history when there were not people who lived 
and thrived without it, and also without meat. Certain it is, 
that there are such at the present day, both in savage and 
civilized life. But so much has habit to do with our 
opinions, that there is perhaps not one person in ten who 
not believe that Bait is absolutely essential to the 
health, and even comfort, of the domestic animals.* The 



* Dr. (Irili. im. in his " BdeDCe of Human Life," says : " It is a little ie- 

ive co itended for the necessity of salt as an article 
U '-t of man, to rounteraci tin- putrescent tendency of animal food 

0T th-sh-ine.it. When there is not I carnivorous animal in nature that even 
u»ee a purtielo of it ; uuu" few, if uxy, of the purely flesh-eating; portions of 



PART I.] SALT. 63 

fact in the case is simply this : nearly all these animals — 
tpt in the United States — have been trained to the use 
of it (as will presently be shown), just as human beings 
have been ; and the probability is that not one of them 
would touch the article it' its taste had not been already 
perverted. 

Any American who has visited the rural districts of Scot- 
land for the lirst time, will at once remark that the horses, 
cattle and sheep, are among the finest that he has ever seen ; 
the cattle and sheep especially are far superior to the 
average of them in this country. No doubt something is 
due to the better and more humane treatment in feeding 
and housing them ; these tine cattle, sheep and horses, how- 
ever, are never given aalt. The only cattle in the Cheviot 
Hills that ever taste it (and no doubt the rule is general 
throughout the country), are those that are fattened for the 
market. And just here are two important facts to be 
noted.* One is, that these cattle at first refu&e the salt, but 
by sprinkling it lightly over the food, they will, rather than 
starve, eat the latter witli the sprinkle of salt on it ; and 
finally they come to like the thing itself. The other fact to 
make a note of is this : their owners give it to the cattle for 
the purpose of making them eat more turnips. In other 
words, by creating a feverish or inflamed condition of the 
stomach (which salt will do — and all the more if the animal 
is unused to it), the cattle gorge themselves wdth the juicy 
turnips to quench their thirst ; they also drink more water, 
as a matter of course. This increased feeding causes them 
to lay on adipose tissue rapidly ; or in other words, it pre- 
pares them more quickly for the market. 



the human family ever use it in any measure or manner ; and most por- 
tions of the human family who subsist mostly on vegetable food, wholly 
abstain from it." 

* These facts were obtained from a native of Scotland, who was familiar 
with the raising aud breeding of cattle, and other farm stock. 



64 HEALTH IN THE HOUSEHOLD. [PART I. 

The horses and sheep, as before stated, never taste salt ; 
in fact, the sheep are far too numerous and too frisky, as 
ran over their native hills, ever to be " salted " by the 
■da; and they ai^3 perfect paragons m physical pro- 
portions, as well as in muscular activity. "But," say you, 
" they get it, from living so near the sea ; from the grass, 
and the air." Ridiculous ! The air of Scotland is as free 
from saline properties as it is in this country ; and so is the 
grass on the Cheviots. The salt in the sea is not " evap- 
orated" into the air ; neither is it "deposited" in the. soil 
that covers those great masses of uplifted rock, known as 
the " hills of bonny Scotland." It has been stated that the 
farmers in Kentucky who raise fine horses, made the dis- 
covery years ago, that by leaving off the use of salt their 
horses thrived better, and had finer, sleeker coats in conse- 
quence. 

It now remains to account for the fact that, as a rule, the 
horses, cattle and sheep, in this country show no antipathy 
to it, but on the contrary, seem to relish it. The question 
is easily answered ; they nurse it in, with their mothers' 
milk, which is already impregnated with it, owing to the 
habit of "salting" among farmers. So that the calf, like 
the young child, gets the taste of salt with its nutriment 
from the hour of its birth. 

" But what about the wild animals that go to the salt 
licks?" is the next question. This might be answered by 
asking another : " What of the wild animals that do not go 
to flu- licks ; if salt is necessary for some, why not for all?" 
And we know thai wild animals, as a rule, never taste it. 
We al » know thai it is positively injurious to some of them. 
! is a well-known fad thai salt fed to birds, and even 
chicke n s, will kill them ; and a good supply of it about the 
trees will destroy them. Of the deer that are said 
to go to the licks, Dr. Qraham says : "As to the instinct of 
is not true that there is any animal in 



PART I.J SALT. 65 

nature, whose natural history is known to man, winch in- 
stinctively makes a dietetic use of«salt. It is true that some 
herbivorous animals, such as the deer, when they are dis- 
eased by worms, grubs, or bots, in the alimentary cavity, 
will instinctively go in pursuit of salt, not as an article of 
diet, not as a seasoning to their food, but purely as a medi- 
cine, to destroy the unimals in their stomachs ;* and they 
never instinctively use it at any other time, nor for any 
other purposes." 

It is often asked whether any immediate pathological 
effects follow the use of salt. Let the person who asks this 
question, try taking double the usual quantity of this condi- 
ment,at dinner ; in less than an hour there will be a burning 
in the stomach (local inflammatory action) which will call 
loudly for water ; this feverish condition may last a good 
part of the afternoon, or it may pass off as the salty sub- 
stance is carried out of the stomach. A better test is to 
take the salt itself, undiluted except with a little water ; try 
a tablespoonful if you like, on an empty stomach. (This 
amount of a food proper, as rice, oatmeal mush, or good 
apple sauce, taken by a hungry man, ought not to cause any 
unpleasant sensations.) If you are not a most inveterate 
salt-cater, the quantity named will produce nausea, and per- 
romiting. But to save the trouble of so unpleasant an 
experiment, suppose we take the testimony of Dr. Graham. 
He says : 

" Salt is a mineral substance, and is wholly innutritious 
and indigestible. If a tablespoonful of it be dissolved in 
half a pint of water, and introduced into the human 
stomach, it is immediately perceived by the organic sensi- 
bilities of that organ as an offending or disturbing 
substance ; great irritation is produced ; the vital forces, if 
not exceedingly impaired react with energy ; mucous 



• Dr. Graham, who did not believe much in medicine, was evidently wdl- 
Ug to ^ive the worms the bencflt of the "art killutive." 



06 HEALTH IN THE HOUSEHOLD. [PART I. 

and serous secretions are rapidly increased in the gastric 
cavity, to protect the mucous membrane from its acrid 
and irritating qualities; much distress is experienced by 
the individual, and nausea and vomiting generally succeed, 
as an instinctive means of expelling the offending cause 
from the vital domain ; and in all cases, considerable por- 
tions of it are driven through the pyloric orifice in the 
intestines, where great irritation is also produced by it, and 
it is soon expelled from the bowels, with large quantities of 
scrum secreted from the blood to dilute and flood away the 
irritating substance, and thus protect the living parts on 
which it acts, and the vital interests of the system generally, 
from its pernicious effects. When salt is taken into 
the stomach in small quantities with food, the result is 
somewhat different. If the stomach is perfectly healthy in 
all its properties and powers, however small the quan- 
tity of salt, it is immediately detected by the undepraved 
sensibilities of the organ, and a vital reaction takes place 
corresponding in energy and extensiveness with the quan- 
tity and strength of the offending substances, and by 
the mucous and serous secretions which are promptly pro- 
duced, the parts are protected, and the salt is so diluted as 
to be rendered no longer very dangerous to the delicate 
vital properties of the tissues on which it may act. It is 
therefore not expelled from the alimentary cavity by vomit- 
ing nor purging, but is taken up in a state of solution by 
the absorbents of the stomach, and mingled with the 
blood of the ]><>rtal veins; not in any case "nor degree, 
however, t<> supply the wants of the vital economy, but to 
peHed from t\iv vital domain through the kidneys, 
''i- depurating organs of the system, as 
bance. By the long and habitual use of 
1 er, tho organic sensibilities of the 

sto ma ch , and of all the other parts of the system, become 
so much impaired I iat they no longer make 



PART I.] SALT. 67 

so energetic a resistance to it as when they are healthy and 
undepraved, and the salt is gradually permitted to pass 
more and more freely into the general circulation, and he 
diffused throughout the whole vital domain, pervading 
the minute vessels of the glands and other parts, and becom- 
ing so permanently a quality of the serum of the blood as 
to be regarded by many as an evidence of the necessity for 
its dietetic U£ 

" The fads in regard to the dietetic use of salt, then, are 
: — 1. Salt is wholly innutritions — it affords no nourish- 
ment to any structure or Bubstance of the human body. 2. 
utterly indigestible — it enters the body as a mineral 
substance — it is absorbed unchanged as a mineral substance 
— it goes the rounds of the general circulation as an unas- 
similated mineral substance — and is finally eliminated from 
the body through the kidneys, lungs, shin, etc., as an unas- 
siniilated mineral substance. 3. Its acrid quality is offen- 
sive to the vital sensibilities of the organs, always causn g 
vital reaction or resistance, and this ustUutes 

the only s f im>ih!i>>» ever produced by soft, and is therefore 
always attended with a commensurate degree of irritation 
and vital expenditure, and followed by a correspondent 
degree of indirect debility and atony ; and consequently it 
always and inevitably tends to produce chronic debility, 
preternatural irritability, and disease ; the stomach, intes- 
tines, absorbents, veins, heart, arteries, and all the other 
organs of the system, are always irritated, exhausted and 
debilitated by its | 4. It never in any measure 

promotes digestion nor any of the assimilating functions of 
the system ; on the contrary, it always retards those 
functions, and is unfavorable to all the vital changes. 
AVhere a stomach has been greatly debauched and its 
energies prostrated, the sudden and entire abstraction of salt 
and all other stimulants from the food would undoubtedly 
leave tliat organ in a temporary state of atony or depres- 



68 HEALTH IN THE HOUSEHOLD. [PART I. 

!. which would unfit it for the performance of its 
LctioXL But it is entirely certain that, in a stomach whose 
and sensibilities are unimpaired and healthy, salt 
always retards digestion and embarrasses the function and 
diminishes the functional powers of the organ ; and the 
impaired stomach receives tone from it only upon a prin- 
ciple which -is always and inevitably unfriendly to its own 
physiological interests, and to those of the system in 
general, And this is all true of every other assimilating 
function and process of the vital economy ; and hence it is 
a well-ascertained truth in the science of physiology, that 
the diet otic use of salt is* unfriendly to all the processes of 
imitation, nutrition and secretion, in the vital economy. 
5. It always, in proportion to the freedom with which it is 
used, diminishes gustatory enjoyment. It is time that 
there are some substances eaten by man, whose qualities 
arc sue] i that they are rendered more tolerable by the use 
of salt than they would be without it ; but it is neverthe- 
less trim that the use of salt with those substances always 
and necessarily impairs the nicely discriminating power of 
the organ of taste, and takes away the delicate perception 
"t the agreeable qualities of more proper food, and thereby 
01 the whole immeasurably diminishes the amount of gus- 
'v enjoyment in the course of an ordinary life. In- 
credible as this may appear to many, every intelligent in- 
dividual may demonstrate its truth by three months' fair 
: anient." 

Now comes the query, how it came about that whole 

'I' people took to the use of salt, and continued it 

won is obvious : it was no 

■';' a necessity, after the introduction of animal foods; 

for m ' , ; 1 "'- } " keep these from putrefying, particularly in 

1 '' lml:!, ! journeys, an antiseptic was 

table Bubstance for preserving meats 

was found in common sal! ; ami though it so 



I\VRT I.] SALT. 69 

changed the nature of the meat as to render it harder to 
digest, and very much less nutritious,* still, it kept it from 
going to total destruction. Then, as the flesh-eaters partook 
of the salted meal they not only came to like it, but they 

also relished the vegetables that were cooked with it. 

To be brief, one can learn to eat and Ukv almost anything; 
by simply continuing the use of it ; and the fad that it 
pleases the palate, is no proof either of its wholesomenesp. 
or of its relative nutritive value. But if there is any one 
article of food or drink that we can not leave off, even 
for a day, without great discomfort (as wine, tea, coffee or 
a good salted beef-steak), we may rest assured that that 
article is doing us harm ; or in other words, that it is not 
simply a food, but to a greater or less degree a stimulant', 
and just to the extent that we are enslaved by it, to that 
extent are we already injur 

A diet of salted meats, as :dmost every one knows, pro- 
duces scurvy, the disease being caused by the combined 
effects of silt and grease. Richard T. Colhurn, of New 
York, who is a hygienist, has written a small work on "The 
Salt-Eating Habit," from which the following quotations 
are taken : "I am told by an Italian who lias lived among 
them, that the Algerines do not eat salt'': neither do the 
Indian tribes on the Columbia River, and Pucret Sound — 
among whom the writer has traveled. "I am assure. 1 by 
many of the great herders in Texas, Colorado and Califor- 
nia, that the native cattle are not fed salt, never see it, and 



* Pavy says : " The effect of a saline is to depreciot- the nutritive value 
of the article by extracting the soluble constituents, and by also hardening 
the texture, so as to render it difficult of digestion." He also says : " The 
analysis of brine shows that the process of saltinir must materially 
diminish the nutritive value of meat, for it is found to contain a lar^c 
portion of the in-rodieuts of its juice. Liebig estimate* the loss of 
nutritive value as amounting to one-third, or even one-half. Sonkinir 
salted meat in water removes it- ealtnese, bat can not, of course, restore 
the nutritive principles that have been lost."— Food and Dutttie$. 



70 HEALTH IN TIIE HOUSEHOLD. [PART I. 

will not eat it if offered." "I have both horses and cows 
that do not and will not eat salt if offered to them. The 
parents, when I cat off the supply, did not suffer percepti- 
bly, and in a short time unlearned the habit. Neither the 
old ones nor their progeny will touch it now." " A hungry 
cow will eat what is called 'salted hay,' whereon the brine 
of the sea has crystallized ; but invariably the same cow will 
turn from it to good, well-cured meadow hay." "The 
whole of the birds avoid salt. It is fatal to chickens and 
tame birds, as every housewife knows." Chicken-cholera, 
this writer thinks, is caused in part by the salted food given 
the fowls from the table, wild birds not being subject to 
disorders. of this kind. He further adds, "I believe it is 
well ascertained that when hogs get a moderate amount of 
brine, or pickled salt meat, it is impossible to save them." 
Mr. Colbum is firmly of the belief that the use of salt is a 
prolific cause of impaired digestion, owing to the unnatural 
flow of saliva and other digestive fluids which it stimulates. 
He also thinks that by causing indigestion, it to some extent 
injures the teeth. 

All hygienistfl who have totally abstained from the use 

t . oven for a few months, lose their relish for it, and 
after a time it becomes positively distasteful. And to illus- 
trate the force of habit — even in leaving it off — it is a 
matter of common observation that unsalted foods which 
only come to 1 he table occasionally, are less relished than those 
that arc eaten daily. Another experience, which every one 
lias to find out for himself, is this : salt when taken by any one 
DOi accustomed to its use, invariably creates thirst ; and 
where there has been chronic inflammation in any part of 
the alimentary canal, and it has disappeared, owing to strict 
hygienic tiring, salt food, used even for a short time, gener- 

lus- s its reappearance. 



part i.] pepper and other condiments. 71 

Pepper and other Condiments. 



-• » 



Pepper is not, like salt, a mineral substance : it is a vege- 
table poison. Flies will not touch it, neither will they eat 
salt. Black pepper, if taken on an empty stomach in the 
moderate quantity of a teaspoonful, will either be promptly 
ejected, or it will cause great disturbance in the stomach 
and bowels, and also in the heart's action after it enters the 
circulation. It is in no sense a food, but in every sense a 
stimulant, which is but another name for a substance non- 
usable by the vital organs, and therefore to be thrown out 
of the vital domain. Red or black pepper is a prolific 
cause, as are all stimulants, of enlargement of the blood- 
vessels, and ultimately of disease of the heart. Its imme- 
diate effect upon the tongue, throat, stomach and bowels is 
to create increased action, not only of the capillaries, caus- 
ing temporary congestion and even inflammation of the 
mucous surfaces, but also of the organs which secrete the 
digestive fluids. Its ultimate effect is to weaken and deaden 
these organs, by repeated stimulation to abnormal action ; 
it also impairs or destroys the nerves of taste in the mouth, 
together with the gastric or other nerves which aid in the 
process of digestion. When these .are weakened by stimu- 
lants, the functions themselves are necessarily impaired ; 
and confirmed dyspepsia, with its attendant train of bad 
symptoms, brings up the rear. 

It is needless to say. that ginger, spices, nutmeg, cinna- 
mon, and all that class of condiments, however much they 
may vary in quality, are stimulating to a greater or less de- 
gree, and must be put into the list of " things forbidden," 
in the hygienic dietary. The habit, every year increasing, 
of usiDg spices and condiments in almost every article of 
food, and in such large quantities, can not be too severely 
condemned. The end must be hopeless indigestion, with 
prostration of the nerves which supply the digestive organs, 



7 1 HEALTH IN THE HOUSEHOLD. [PART I. 

and detriment or ruin to the entire system. In the language 
of Sylvester Graham, "The stern truth is, that no purely 
stimulating substance of any kind can be habitually us«d 
by man, without injury to the whole nature." Nor does Dr. 
Graham stand alone in his views on this subject. Pereira 
■ lhe relish for flavoring or seasoning ingredients 
manifested by almost every person, would lead us to suppose 
tli.it these substances serve some useful purpose beyond 
that of merely gratifying the palate. At present, however, 
we have no evidence that they do. They stimulate, but do 
not seem to nourish. The volatile oil they contain is ab- 
sorbed, and then thrown out of the system, still possessing 
its characteristic odor." Dr. Beaumont is essentially of the 
same opinion. He remarks : " Condiments, particularly 
those of a spicy kind, are non-essential to the process of 
d ion in a healthy state of the system. They afford no 
nutrition. Though they may assist the action of a debili- 
tated stomach for a time, their continual use never fails to 
produce an indirect debility of that organ. They affect it 
as alcohol and other stimulants do — the present relief af- 
forded, is at the expense of future suffering." 

Ed doing away with spices and condiments, we must also 
use with pickles ; there is nothing in apicifcfeto redeem 
it from hopeless condemnation. The spices in it are bad, 
the vinegar is a seething mass of rottenness, full of animal- 
cule, ami the poor little innocent cucumber, or other vege- 
table, if it had very little "character" in the beginning, 
most now fall into the ranks of the "totally depraved." 

Drinking at Meals. 

v ,;i '!>" other "odd things " that hygienists believe in, 
an from drinking at meala In the firs! place, we 
i any necessity for H ; if the horse or ox can 
eat dry grain without stopping between mouthfula>to ta 



PART I.] DRINKING AT MEALS. 73 

sip of water, why should not we manage to swallow our 
foods, which are much more moist, without resorting to the 
" washing-down " proa 

Like the habit of taking only soft foods, th;it of drinking 
at meals is exceedingly detrimental to good digestion. 
The evils it brings are manifold. In the first place, it in- 
clines one to taking too large niouthfuls, and this, added to the 
fluid poured down with the food, inter teres with thorough 
mastication. "Food well chewed is half 1." But 

suppose we "bolt" it in ten to fifteen minutes, as is the 
usual custom : instead of its being divided as finely as 
possible, and time given for the flow of the saliva whose 
onice it is to dissolve the nutrient particles, and otherwise 
prepare them lor the next stage in the process of digestion, 
the food enters the stomach, not only in a crude si 
mechanically, but without undergoing that jirsf step in the 
vitalizing process which is ultimately to transform it into a 
wtuent part of the blood. 

If the ill effects stopped here, it would not be so bad ; 
but they do not The moment the gastric juices begin to 
flow r from the follicles in the stomach, they are met, not by 
the smootli pulp of finely masticated and insalivated food, 
but by a crude, half-ground sort of " fodder," wet up with 
a slush of hot coffee, strong tea, greasy cocoa, ice-water, or 
some other liquid, each as foreign in its nature to that 
vitalizing solvent which the stomach itself prepares, as it is 
possible to conceive. And if the drink taken is very cold, 
it will check or prevent the flow of both the gastric and the 
salivary juices, and thus cripple digestion at every stage, 
from the lack of vitalized material to carry on that process. 
If hot drinks are indulged in, the opposite effect follows, 
viz., an over-stimulation, and therefore exhaustion of the 
glands and follic^s that secrete the digestive fluids. 

The next injury sustained is in the duodenum and small 
intestine ; the food, or that part of it which reaches these, 
ft 



7 I HEALTH IN THE HOUSEHOLD. [PART L 

is not in a condition to be properly acted on by the intes- 
tinal juices. The consequences are, first, that the digestive 
function in this part of the alimentary canal is overtaxed ; 
in other words, the chyme can not be made into chyle with- 
out .-m extra drain upon the digestive supplies in that 
quarter. Second, that the chyle formation is not as finely 
elaborated and vitalized as it would have been had the 
mouth and stomach digestion been complete. Third, that 
the chyle is too crude in quality to be fully absorbed by the 
lacteals, and carried into the blood. 

Now, if the mastication of the food has been imperfect, 
the formation of chyme interfered with, and the chyle not 
of the best quality, what shall we say of the residual matters 
in the large intestine ? If the elaborated material has fallen 
below the normal standard, the residue will most assuredly 
be in anything but the proper condition. If there were 
crude qualities in the chyme and chyle, there is crudeness 
intensified here ; the half-digested foods which could not 
undergo absorption in the small intestine are carried along 
the alimentary canal, and there is not a sufficient quantity 
of intestinal juices to moisten the mass properly. Instead 
of the normal condition of plastic matter, there is " chaff 
and water," so to speak, the latter being absorbed in the 
intestinal canal Then comes irritation of the mucous sur- 
engendering heat (feverishness), and all those dis- 
able symptoms which betray the presence of undigested 
matter. In other words, we have constipation, which is one 
o£ the forms of indigestion.. 

V result somewhat similar follows, when too much food 
■" " eaten; instead of being vitalized and appro- 
priated, it rots or decomposes in the alimentary canal, and 

mil off. 

u > Bar the detriment of nil is in the bad 

blood that followB imperfed digestion. If the chyle is 
i«'i properJj elaborated, every tissue in the body must 



PART I.] TEA, COFFEE, ETC. 75 

suffer for lack of the regular supplies of nutrition. The 
muscles shrivel up, the brain is not furnished with good 
pure blood, and the latter itself becomes thick and turbid, 
or poor and impoverished. In short, the whole being 
suffers from top to toe ; and owing to disuse, the very teeth 
become covered with scurvy, and decay or fall out. 

Let us then masticate our food properly, and abandon 
the pernicious habit of washing it down ; it will take a little 
longer time, but we shall save it all back again from sick 
beds, headaches, and bad feelings generally. We shall also 
have better bodies, and clearer brains with which to work. 

Tea, Coffee, etc. 

Not believing in any drink at meals, it is hardly to be 
supposed that hygirnists could recommend tea or coffee. 
If, as some think, a fluid "niust be taken" with the food, 
the best is water or gruel, at about blood heat ; a drink 
warmer or colder than this, habitually indulged in, leads 
to evil consequences, as already shown. 

Tea and coffse are injurious, not merely because they 
are taken at meal-time, but because they are stimulating, 
and in fact, poisonous. The water in which unparched 
coffee is steeped is of a greenish color, and will kill flies ; 
nor does the parching of the bean remove all its noxious 
qualities. To test this matter, try making coffee two or 
three times the usual strength ; then drink a pint of it on an 
empty stomach, eating nothing after it, and note the results. 
You will do well to try the experiment on some one accus- 
tomed to its use, or you might hav«>to order the undertaker. 

The question is often asked, " Which is the more in- 
jurious, tea or coffee ? " — to which the answer may well be 
given, "Both! " The late R. T. Trail, M.D., makes the fol- 
lowing statement : " Tea possesses strong nervine and 
moderate narcotic properties, and considerable astringency, 
due to the presence of tannin." And Prof. C. A. Lee, New 



7T) HEALTH IN TOE HOUSEHOLD. [PART I. 

York, remarks, "A very strong decoction of green tea, or 
the extract, speedily destroys life in the inferior animals, 
even when given in very small doses." Of coffee, Dr. Trail, 
after speaking of its nervine and narcotic qualities, 
says : " From all the testimony I can gather from medical 
and dietetical writers, coupled with some degree of per- 
sonal observation, I should judge it to be more directly 
injurious to the digestive process, and more exhausting to 
the general nervous energy than tea, and less injurious to 
the kidneys and pelvic viscera." 

To the unperverted palate, coffee has a bitter, unpleas- 
ant taste. " Not so," says the reader ; " I relished it from 
the time I was a babe." Quite likely ; and in all proba- 
bility you nursed it in with your mother's milk. Besides, 
very young babes will swallow from instinct almost any- 
thing that is given them, even to castor oil. 

If any one really wishes to find out whether tea and 
coffee are doing him an injury, let him totally abstain from 
both for a few months ; then let him take a good strong 
cup or two of either beverage, and retire for the night. If 
he does not he awake part or all of that night, he will have 
better nerves than a good many others who have tried the 
experiment, and tossed on sleepless pillows till morning. 
"What a blessing it is that "strong" toast-water, oat meal 
gruel, or fruit juice, even when taken by one wholly unused 
to it, has no Bach unpleasant effect! 

One can often tell a tea-toper at sight, particularly if the 
stiniul:int has so far done its work as to affect the general 
health ; the individual Uas frequently a shrunken, shriveled 
appearance thai is unmistakable. And the tobacco-using 
habit, even in a young man. is sometimes detected by 
■imply shaking hands with him. After the nerves arc par- 
tially shattered there is DO longer the firm grasp, but an 
motion, a ball lr<-m<>r in the hand, not unlike the 
Shaking gait of a dog that has had a slight under-dose of 



PART I.] TEA, COFFEE, ETC. 77 

strychnine — enough, not to kill him, but to affect the 
muscles permanently, and produce something like "shaking 
."' Poor creature! one always wants to end his misery 
as so vsible — not the young man's, but the dog's. 

"But how," it is asked, "are we to replace the waste 
fluids of the system, if we do not drink at meals? AVhen 
nearly three-fourths of the human body is water, how is 
this to be supplied?" The question is not hard to answer. 
In the first place, nature has provided an abundance of 
juicy fruits and vegetables, some of them haying, as shown 
by analysis, as high as SO to 90 per cent, water ; and it is 
our own fault if we do not furnish our tables with these 
products. People are apt to forget that their bodies are 
nourished by the organize! Haul* in fruits and vegetables, 
as well as by the more solid materials. Some writers, as 
Schlickeyscn, have placed fruit before bread, as an article 
of diet. The solid constituents of food, it is true, are found 
chiefly in the grains ; but the fluids, which make so large a 
per cent, of the body, are more abundantly supplied from 
the juicy fruits. 

As to drinking " for the love of it," it is a fart worthy of 
note that if we live on fruits, grains and vegetables, reject- 
ing animal foods and the various seasonings, as sugar, salt, 
pepper, spices, etc., we shall care very little for drinking, 
even between meals. It is the presence of stimulants in 
ordinary foods, that creates thirst ; do away with these, and 
the thirst is gone. As if it were not possible in the very 
nature of things, to eat a meal without something to drink, 
the question is frequently asked, "How would chocolate 
do?'" — quite forgetting that no one would care for choco- 
late, if it were not for the quantities of milk and sugar that 
are used in it as seasonings. Moreover, it is prepared from 
the oily seeds of the Theobroma Cacao, and is, therefore, a 
greasy substance, not at all fit to moisten the food prepara- 
tory to its being received into the stomach. 



78 HEALTH IN THE HOUSEHOLD. [PAE* I. 

After what lias already been said in regard to stimulants 
stimulating drinks, it is hardly necessary to add, that 
the whole family of alcoholic beverages, even to the "lighter 
drinks," can find no favor with hygienists. They are all 
detrimental Beer, for example, contains by volume, 5 to 8 
per cent, of alcohol, sometimes a little more than this, and 
sometimes a little less. " Adopting mean numbers, a pint 
(20 ounces) of beer will contain about an ounce of alcohol 
(Parkes.)" * "Wine usually has 18 to 22 per cent. ; sometimes 
as high as 30 per cent. The habitual use of beer inclines 
to a plethoric habit, and the formation of loose, flabby 
tissue, with very little muscle. Moreover, the supposed 
good effect of all stimulating drinks, comes from the rally- 
ing of the system to get rid of the alcohol, which is a poison, 
an anti-vital or life-destroying substance. After the excite- 
ment or stimulation is over, there is a corresponding de- 
pression of the system, showing that vital force has been 
expended in the effort made to expel the offending thing. 
The stronger the beverage taken, or in other words, the 
larger per cent, of alcohol in it, the more marked will 
be the effects. 

It is sometimes asked, whether new cider is injurious as 
a beverage ; to which it must be replied, that the adjective 
"new" is rather indefinite. Eight from the press, the juice 
is almost as bland and unstimulating out of the apple, as in 
it ; bat in a few hours there is a "smack" to it, and a 
foam, that tell of something stronger. Many a poor fellow 
has again been led into the downward path, simply by a 
drink of cider. The safe way, is to take the juice and the 
flesh of the fruit together. Any drink that contains even a 
small per cent of alcohol, injures the blood ; it affects the 
rpuscles, causing them to part with a portion of their 
When a large quantity of alcohol is present, these 

* I'.. : und I lietfl 864. 



, I.J FOOD, INTELLECT AND MORALS. 79 

corpuscles shrivel up into corrugated discs, and often 
adhere together, creating obstruction* in the blood-vessels, 
and to a certain extent cutting off the nutritive supplies 
from those parts through which these vessels ramify. It 
also affects the fibrin of the blood, causing it to coagulate 
or form into clots, and in some instances producing 
paralysis, or even death. 

Food, Intellect and Morals. 

That the character of the food we cat bears a very close 
relation to the quality of tissues made from it, is a fact 
which has been frequently stated in these chapters ; it 
seems indeed to be fairly well understood, that in order to 
develop strong, firmly-knit muscles, the food eaten must not 
only be simple, but sparing. But that the dietetic habits of 
a people have anything to do with their intellectual and 
moral powers, is a very important fact which we seem con- 
tinually to lose sight of. It can not be denied, however, 
that the history of the human race, from the earliest to the 
latest times, furnishes the best of evidence on this point ; 
and the relation holds, not merely with respect to indi- 
viduals, but to nations. Following out the history of the 
latter, we find them in the zenith of their power at a time 
when for successive generations the habits of the people, 
dietetic and otherwise, had been simple and healthful. On 
the other hand, the decline and downfall of these nations 
came not until after they had departed from their plain and 
frugal way-. 

And were we to trace the career of individuals eminent 
for learning or power, we should find a like correspondence 
to exist ; men as well as nations reach the acme of their 
strength, intellectually and morally, before their minds are 
clouded, and their bodies plethoric by full feeding and 
other voluptuous habits. Those w T ho are born in the lap of 
luxury rarely attain to any considerable prominence, either 



80 HEALTH IN THE HOUSEHOLD. [PART L 

as thinkers or workers. It is also well known that the 
greatest philosophers, and the most profound scholars, both 
in ancient and modern times, have been men of temperate 
and abet* mions habits. 

In the light of history, therefore, there is but one conclu- 
sion to be drawn in the matter ;'viz., that in order to make 
the best use of our minds, or to develop them to their 
greatest capacity, the food we eat must be proper in quality 
and moderate in quantity. Indeed, how could it be other- 
wise, when we consider that the brain, which is the organ 
of the mind, is constantly supplied with blood for its special 
growth and nourishment, and that this blood is made out of 
the things eaten ? If, therefore, the quality of the food is 
bad, or if any substance deleterious to the vital organism is 
taken with it, the brain will immediately suffer ; and when 
this organ is not in its normal condition, how can we expect 
it to do good work? In other words, bad food, or too 
much of it, makes bad blood ; bad blood causes a disordered 
brain ; and a disordered brain can not do first-class think- 
ing. 

The ill effects of stimulants in food, are manifold ; they 

Bend an increased quantity of blood to the base of the brain, 

c.uising congestion of the cerebellum. This congestion 

creates excitement or preternatural action of the animal 

propensities, inducing in the individual a desire to fight, 

commit mnrder, and do all sorts of immoral or unlawful 

Bui the evil does not stop here ; the habitual tak- 

of stimulating substances, oven in limited quantity, 

\ an in.-ivascd growth of those organs that are located 

in the has,, of (he brain ; and this, with the greater activity 

that n< a sarily follows, lea la \o intense passional emotions, 

iption. So that murder, theft* 
' i" inner of evil doings, are the legitimate 
the introduction into a community of stimulating foods and 
dr,<< 



yART I.] FOOD, INTELLECT AND MORALS. 81 

"But," says one, "why speak of these things in a cook- 
book ? The temperance hall is the place to discourse upon 
the evils of alcohol." To this query there are two answers ; 
in the first place, it is a lamentable fact, that King Alcohol 
docs not contine himself to the highways in society. He 
appears in private circles, takes a seat at the domestic 
heart'), and makes himself welcome at table. His fingers 
have " touched " the delicate puddings, the rich pastries, or 
other fine desserts ; he comes with the wines, the pale 
sherries, and brandies, that are used in preparing these 
dishes. He is in the houses of the rich, and the hovels of 
the poor ; he goes to the gay fc asts, and he comes home to 
the midnight embers, burning low on the hearth-stone. He 
makes bis way to the churches, and appears at the sacra- 
mental board ; and the reformed inebriate is reminded, at 
one and the same time, both of the love of Christ, and of 
former debauches! 

But this is not the whole of the matter ; when King 
Alcohol comes to our firesides, and sits down at our tables, 
he is met by a multitude of his own "blood relations"; 
some near of kin, some more distant. And the peculiarity 
of this numerous household is, that if you entertain a single 
one of them, that individual never stops till he brings all 
the others with him. 

Figures aside, however, the plain facts are these : if one 
is in the habit of using tobacco, tea and coffee can not be 
dispensed with ; and if either of these beverages forms 
part of the morning repast, a " good rich beef-steak " is the 
next thing in order. Moreover, if steak and other meats 
come to the table, salt and pepper are expected to come 
also ; and the other contents of the castor usually gain an 
easy admittance. Then are introduced the spicy pickles, 
pungent sauces, and other condiments that set the blood on 
fire, and inflame the passions. 

Verily, the wives and mothers of this country, are them- 
4* 



HEALTH IN THE HOUSEHOLD. [PAET I. 

selves responsible for much of the ruin wrought in their 
holds. Had their tables been plain and simple, 
l Wiii- ja 1 tad not been. Is it any wonder that crime and 
bla tdshed stalk rampant through the land ? That licentious- 
ness lurks in the by-paths? That women take to morphine 
or the mad-house, and men blow their brains out ? That 
homicides multiply with amazing rapidity, and theft and 
other crimes are frequent in high places ? These outrages 
on common decency and the whole community, are not com- 
mitted by the plain, temperate members of society, who sit 
down three times a day to unstimulating food, go to their 
work regularly in the daytime, and retire to rest at night- 
fall. Could the private histories of the lawless ones be 
written, we should find the "little foxes" that spoil the 
tender vines. 

Rev. J. F. Clymer, whose admirable little work on "Food 
and Morals " has already been alluded to in this book, gives 
a forcible illustration of the effect which diet has on char- 
acter, even in childhood. " A father, by prayer and precept, 
and flogging, had done his best to reform his boy, whose 
staple diet was meat and sausage and pie and cake at his 
meals, with lunch between. The family physician said to 
the father, 'If you will put a leech back of each of your 
boy's ears once a week for a month, you will do more to re- 
form him than your preaching and pounding will do in a 
year.' The father asked for the philosophy of this pre- 
scription. ' Why,' said the doctor, ' your boy has bad blood, 
and too much of it ; he must behave badly, or he would 
burst.' 'Thou,' said his father, Til change his diet from 
beef and pie to hominy and milk.' In three months there- 
i boy of his age could not be found in the 
neighborhood The acrid, biting, evil blood had not become 
too 1 far 1( eoheSj but it had done its wicked work and passed 
and a cooler, blander, purer, safer blood had been 
■applied from sweeter, gentler food sources." 



I ART I.] FOOD, INTELLECT AND MORALS. 



S3 



The trouble in this country is, that the fathers and mothers 
do not begin right; they demoralize thou- children from 
the very start, by giving them at table and elsewhere their 
own way in everything. In fact, the child orders and the 

mother serves. The women in the old country set us a 
good example in this respect ; in En-land and Scotland no 
mother would think of seating her little child at the table 
with grown people, and giving it any and everything that 
was before it. She places it at the child's table in the 
nursery, and gives it plain bread and milk or mush and 
milk. Not so in America ; lure the mother asks her little 
one what it will have, instead of giving it what she thinks it 
needs. Truly, we are a fast people ; and unless we change our 
habits we shall run a fearful career, brilliant but brief, dash- 
ing but dissolute, and ending at last in imbecility or infamy. 

The physicians of the hygienic school, claim to hive 
demonstrated two facts ; first, that intemperance (unless 
inherited) rarely if ever begins until there has been the 
habitual use of condiments and the lighter stimulants, 
either in the food or drink. Second, that wheu the habit of 
taking strong drink is established, the safest, surest way to 
reform, is at once to abandon all ttimvlva in the dietary, at 
the same time that the drinking is discontinued, Many in- 
ebriates have been reclaimed in this way, and in a compara- 
tively short space of time ; nor is there in these cases the 
slightest desire to resume the drinking habit, so long as the 
other stimulants are not indulged in. In other words, by 
living correctly, you conquer the evil habit 

But an ounce of prevention is worth a pound of cure. 
Can not the mothers act on this hint, and see to it that their 
sons (and daughters) are reared in such a way that vice will 
be no temptation to them? Solomon — who must have 
known from experience — said : " Train up a child in the 
way he should go, and when he is old he will not depart 
from it" 



8 I HEALTH IN THE HOUSEHOLD. [PART I. 

Women in this country do too much cooking ; they prepare 
oany kinds of food for a single meal; they literally 
Im/ down their tables with an endless variety of dishes, 
showing a lack of good taste, as well as good judgment, 
A few dishes, well prepared, would be altogether better. 
And the practice of high seasoning, not only in dessert 
dishes, but in the plainer or more substantial ones, as vege- 
tables, meats, meat preparations, etc., is most deplorable. 
These highly seasoned foods poison the blood, congest the 
liver, and inflame the mucous surfaces ; and if long con- 
tinued they prostrate the nervous system and ruin the gen- 
eral health. " That machine will wear out the soonest which 
works the fastest." Strong constitutions, it is true, may 
not give way for years ; but sooner or later they too must 
succumb. 

Food Combinations, etc. 

"Most hygienists recognize the fact that too great a variety 
of foods eaten at a single meal, is not favorable to the best 
digestion ; partly because it tempts the appetite to over- 
indulgence, and partly from too great a stimulation of the 
nerves of digestion, by the oft-repeated presentation of a 
new substance for them to act upon. But very few pay 
much attention to the proper combination of foods, provided 
they be considered hygienic. Neglect of this important 
feature in dietetic reform has turned many away from it 
ust ; and it lias kept not a few of those outside from 
becoming hygienists. 

h i< folly fco overlook the fact that there is a certain fitness 

01 a laptation to be observed, both in the selection and 

[cation of foods, which enhances their value as a 

: it will not do 1<> huddle them together indiscrimi- 

. either on one's plate or in the stomach. Baked beans 

':tl>" juice are both very satisfactory, in themselves ; 

but th< ■;. have BO little in common that no one would think 



PART I.] FOOD COMBINATIONS, ETC. 85 

of eating them together ; though the harm resulting from 
so injudicious a combination, would be more apparent in 
some cases than in others. 

Not every one has a cast-iron stomach • and experience 
teaches that an individual whose digestive organs have be- 
come enfeebled from taking drugs (poisons), or from the 
long use of stimulating foods and drinks, lias need to be 
particularly careful in the matter of diet. Suppose he is 
trying his first "hygienic dinner"; if he chances to partake 
of two or more substances so unlike in their nature and 
organization, that they do not "go well" together, in less 
than an hour's time the stomach and bowels will be tilled with 
gases and undigested food ; while the "pangs of hunger," 
so called, will not have diminished in the least. In other 
words, digestion has not gone on properly ; and a certain 
morbid craving, which is next to ungovernable, has set up 
its clamor for something that can u satisfy." And though 
these feelings are the legitimate results of long-continued 
dissipation in eating — or of some other violation of law — that 
fact does not make it any easier to bear the discomfort. 
More than once has a patient taken his first meal at a 
"Cure," and risen from the table with the firm conviction 
that that diet will not do for /am /when a little care (or 
knowledge) on the part of the managers, in the matter 
of combining foods, and a little previous explanation as 
to the unsatisfied feeling that necessarily follows the leaving 
off of all stimulating substances, would have induced the 
new-comer to make a more thorough test of the better 
way. 

The early Grahamites made many serious blunders in 
their first efforts at dietetic reform ; they ate, for instance, 
their "bran-bread," which was a wretched food, manufac- 
tured out of dirty wheat coarsely ground, or from a mixt- 
ure of poor white flour and common coarse bran, making 
an article better suited for horse-feed than for human stom- 



86 HEALTH IN THE HOUSEHOLD. [PART I. 

Of course, there was no sweetness in it ; the pearling 
or cleaning process, which the Akron people understand so 
well, was not then applied to the manufacture of Graham 
flour ; and the bran was so coarse and irritating that the 
" Graham bread," as it was .called, made more dyspep- 
fcics than it cured. The consequence was that those who 
ate it were a by-word and a reproach ; and all succeeding 
dietetic reformers have been forcibly reminded of their 
folly, by the keen thrusts of a scrutinizing public — which 
always looks after these matters. 

Nearly half a century of close contact with invalids, has 
placed before the hygienic physician certain /acfe which can 
not be ignored ; and whether the science behind them is 
fully understood or not, the facts themselves remain. For 
example, if we have a nervous dyspeptic to treat, we know 
better than to set before him, at one and the same meal, 
strawberries and beets ; or strawberries and cabbage ; or 
apples (raw or cooked) and sweet potatoes ; or apples and 
beans. These are only examples of at least fifty combina- 
tions that could be made, any one of which would give a 
weak stomach indigestion. The question then comes, 
whet her it is not possible to lay down some general rules, 
which shall apply, in a certain sense, to all cases ; whether, 
indeed, the vanguard of the "hygienic brigade" has not at 
last reached that point in the reform. 

It certainly stands to reason that the food products of 
the earth should be studied in their relation* to each other, 
:i^ well as with respect to their nutritive qualities. In the 
first place, the commissariat, as a whole, should have in it 
aU that IS Deeded for the fullest growth and development 
of the body ; and there should, if possible, be a sufficient 
i allow of more or less change in the bill of faro 
from one meal to another, and from day to day. One tires 
of the same thing, or exactly the same routine, over and 
OTWj and all the more if there is any defect in the food 



PART 1. 1 FOOD COMBINATIONS, ETC. 87 

itself, either as regards its quality in growth and maturity, 
or its actual nutritive value. 

Moreover, the wants of the system are not always exactly 
the same ; they may vary somewhat, owing to diseased con- 
ditions or torpor of functional action, so that there will be 
an actual need, if not a positive longing, for certain kinds of 
food that are necessary to restore normal action to the 
system. For instance, a person who has taken u quantities " 
of certain medicines, the effect of which is to* congest or 
torpify the liver and other organs of depuration, is apt to 
have an intense craving for acida Another, who has been 
fed for weeks on a diet that contains too little nutrient 
material, will call for something that has a larger per cent. 
of solid matter in it : as bread, beans or peas, rather than 
cabbage, turnips, soups, or other watery substances. 

Many a person has risen from the table feeling dissatis- 
fied, actually hungry, after eating in quantity a full meal. 
In such cases, either the articles eaten have not been di- 
gested, or they were of such a character that they did not 
supply the natural waste of the system. One who has 
made this matter a careful study, can very nearly tell at a 
glance whether the food on the table is such as will give 
general satisfaction to persons with reasonably normal 
appetites, — though, as just now stated, there are individ- 
uals whose appetites are anything but normal. For 
example, the tea-toper or coffee-drinker surfers from head- 
ache after trying to make a breakfast without the accus- 
tomed beverage. Or the lover of beef-steak rises from his 
morning meal from which the favorite dish is absent, feel- 
ing that he has had no breakfast. The sense of all-goneness 
in these cases is not from a lack of nutrient material, but 
owing to the absence of the habitual stimulus. 

In selecting foods for the table, one must take into con- 
sideration both the habits of the individuals who are to be 
fed, and the ever-varying climatic conditions. Persons of 



88 HEALTH IN THE HOUSEHOLD. ' [PART I. 

sedentary habits would be satisfied at a given meal with a 
few plain articles, and these largely of fruits ; whereas, a 
laborer would require a larger proportion of more nutri- 
tious foods, as Graham bread, beans, or some of the grain 
preparations, with less juicy or watery materials. If, how- 
ever, the weather is warm, inducing profuse perspiration, 
the more juicy fruits and vegetables are in special demand. 
But a combination of dishes that would be delightful in the 
sultry days' of July or August, would be altogether insuffi- 
cient to satisfy the appetite on a cold December day, or a 
keen frosty morning. And when the weather is not only 
cold, but damp, the food is always best relished if it is 
warm. Often a good plate of warm soup (not hot), to be 
followed by corn-bread and baked potatoes, and perhaps 
another warm vegetable, is very acceptable on damp, cold 
days, when there is a raw atmosphere, chilling one all 
through. 

To be brief, the cook should use her rare good sense in 

these matters ; she should consider the character of the 

eaters, whether they are sick or well ; accustomed to active 

oul door exercise, as farmers, or to sedentary habits, as 

students, book-keepers, etc. She should also vary the 

quality of the food, not only to suit the weather, but the 

season of the year. In May or June, when the markets are 

full of strawberries and other fruits, with plenty of fresh 

garden stuff, the "boarders" will hardly be content six 

days in the week with dried apples and prunes for fruit, 

and old potatoes with last year's beans, for vegetables ; they 

will 1)(> thinking of the green peas, asparagus and new pota- 

n it they saw in the city market; and the loads of 

1) irries, (sherries, etc., that looked so inviting. 

fc, bttf not Least, she must study the individuality of 

• ions food products; for, as already remarked, cer- 

i -in hands are so unlike not to say antagonistic in char- 

' hat thej seem not to digest well together ; or as we 






PART I.] FOOD COMBINATIONS, ETC. 89 

sometimes say, they quarrel with each other. For while 
it may be true that thoroughly sound stomachs can digest 
almost anything, and feel no unpleasant sensations from all 
of heterogeneous combinations, it is not true that in- 
valids, or persons of feeble digestion, can do likewise. 

After more than twenty years' experience and careful ob- 
servation, the writer is fully convinced that in order to get 
the best possible results from nutrient materials, we must not 
ignore those kindred ties among food products which make 
an agreeable combination ; nor must we be oblivious to 
those opposite qualities in them, which by fine contrast 
please equally well. Take, for example, sweet potatoes and 
tomatoes ; these make a good combination, and very ac- 
ceptable to most persons, the one being sweet, the other 
acid ; the one highly nutritious, and the other decidedly 
juicy. 

To those who have not made this subject a study, the 
following hints may be of practical use ; though in many 
things it is next to impossible to lay down definite rules : 

1. Fruits and vegetables should not, as a rule, be eaten 
together; thai is, at the same meal; if they are so eaten, 
persons with feeble digestive organs will usually suffer. 

'2. If vegetables are eaten, the noonday meal is the best 
time to take them, two or three varieties being quite suffi- 
cient Tomatoes do well with vegetables, grains or meats ; 
but they should not, as a rule, be eaten wdth fruits. 

3. The Irish potato seems to be an exception among 
vegetables ; it is so unaggressive in its nature that it seldom 
quarrels with anything. It may therefore be eaten (by 
most persons) with either fruits or vegetables ; and it always 
does well with grains. 

4. Fruits and cereals are particularly suited to the morn- 
ing and evening meals ; and very little other food is re- 
quired. 

5. A good rule, when suppers are eaten, is to make the 



HEALTH IN TnE HOUSEHOLD. [PART I. 

meal of bread and fruit only, these being taken in limited 
quantities, ami at an early hour. 

(J. Fruits, if eaten raw, should be ripe, and of good 
quality ; and persons with feeble stomachs digest them 
more easily at the beginning of the meal ; this is particu- 
larly true when warm foods make a part of the repast. 

7. Fruits raw or cooked, may be eaten at dinner, provided 
no vegetable (unless it be the potato) is taken. But if raw, 
they should be eaten first, particularly if there are warm 
foods to follow. 

8. Some persons can not digest certain kinds of raw 
fruits for supper, or late in the day ; let them take these on 
sitting down to the breakfast table ; or the first thing at 
dinner, unless there are vegetables at this meal. 

9. If meats are eaten — a debatable question between 
strict hygienists and "other people" — take them at the 
noonday meal, with or without vegetables ; and in cold 
weather, rather than warm. 

10. The grains digest well with all other foods ; though 
some persons can not eat them in the form of mushes. 
They should always be thoroughly cooked. 

11. Persons with feeble digestion, should as a rule, con- 
fine themselves to a single kind of fruit at a meal ; they can 
make the changes from one meal to another. 

1 2. Those who find it difficult to digest vegetables, should 
Tint attempt more than one kind at a given meal, until the 
digestion is improved. And often it is best to leave them 
ofT entirely for a time. 

18. Tn selecting vegetables for a single meal, do not, if 
(here are several varieties, have all of them of the watery or 
juicy kinds, as cabbage, asparagus, white turnips, etc.; nor 
all o4 the drier sorts, as baked beans, winter squashes, sweet 
potatoes, etc.; but blend the more and less nutritious kinds 

in a judicious manner. Or if you have only the watery 
at hand, be content with not more than two varieties, 



PART i. FO re. 91 

prepare a side-dish of something rather nutritious, and then 
add a dish of warm coin bread, as an accompaniment, par- 
i rly if it be a cold day. 

14 If you have for dinner a thin vegetable soup, follow 
With something more substantial, as baked beans, baked 
potatoes (sweet or Irish), or corn bread ; but if you have 
bean or split-pea soup, let the other vegetables be of a kind 
kss hearty. 

15. On a very ©old day, have a warm dinner of good 
nutritious articles; Belect mainly solid foods with grains, 
rather than thin soups and watery vegetables. 

16. On a warm day make i\u- breakfast largely of fruits, 
with a moderate supply of cereals. The dinner may be of 
young vegetables (or fruits;, a dish of grains if you like, and 
a little bread. Eat lightly, and you will suffer less from heat 
— particularly if no seasonings are taken. For supper, a 
glass of cold grape juice and a slice of loaf bread, is tine in 
hot weather. 

17. In very cold weather, take the chill off your stewed 
fruit, fruit pics or other dishes, before serving them. Pas- 
tries if used, are best at the midday meal — and so are 
puddings. 

18. If there are invalids at the table, they should eat 
nothing that is very cold ; food not much below blood heat 
is best, particularly in cold weather ; and the dining-room 
should be comfortably warm. 

19. Never have too great a variety at a single meal ; have 
few dishes, well prepared, and make the changes from one 
meal to another ; this will please better on the whole, and 
it will not too rapidly exhaust your limited supplies. 

20. If one meal happens to fall a little below the average 
in either quality or variety, see that the next is fully up to 
the mark. 



92 HEALTH IN THE HOUSEHOLD. [PART I. 

Two Me\ls or Three. 

The question is frequently asked, whether it is better to 
take two meals or three during the day. This would depend 
very much upon the habits of the individual, and somewhat 
upon the healthful conditions of the stomach. Some per- 
sons can digest three meals perfectly, while others find it 
hard to manage two comfortably. If the third meal, light 
in quantity and simple in quality, and taken at an early 
hour, causes distress, then it would be well to try leaving it 
off. Sometimes a longer rest will enable the stomach to do 
better work. 

Persons of sedentary habits combined with indoor life, 
usually find two meals sufficient, provided these can be 
arranged at proper hours. When two meals are taken, the 
breakfast should be served about eight o'clock, and the 
dinner at two ; this gives six hours between, and the after- 
noon not so long as to cause hunger. It will be found, 
however, that a great deal depends upon previous dietetic 
habits. Most persons who have been long accustomed to 
either two or three meals, prefer not to make a change : the 
old way is more satisfactory. 

In ordinary eases, it probably makes very little difference 
whether two meals or three are taken, provided no discom- 
fort is experienced : usually where the digestion is fair, and 
habits of the individual active, three are preferred, 
third or last meal should be much lighter in quantity 
than the others, very simple in quality, and taken not 
i than six o'clock. This leaves three hours till bed- 
time, putting the latter at about nine o'clock, or half -past 
nine : long enough for all the food to pass out of the 
I leave that organ in a restful state, ready for 
ive organs are not strong 
ogh to accomplish this much easily, then it is plain thai 
d meal should be left off. 



paet i. ] dietetic rules. 93 

Dietetic Rules. 

Eat slowly, masticating your food thoroughly before 
swallowing it. The first process of digestion — called insahV 
vatiou — takes place in the mouth. 

Never eat when you are mentally excited, or physically 
exhausted ; if you are very tired, he down and rest half an 
hour before going to the table. Neglect of this rule has 
caused many a lit of indigestion. 

Do not take vigorous exercise, cither physical or mental, 
immediately after eating. Light exercise, as clearing up 
the table, washing dishes, or walking about the ho;, 
garden, facilitates digestion ; but heroic exertion, as run- 
ning, pulling, lifting, washing or wringing clothes, etc., 
retards it. 

A bath should never be taken directly after eating, and 
particularly after a very hearty meal A good rule is not to 
bathe for half an horn* before, and for two hours after 
eating. 

Take your food regularly, at stated intervals — not at any 
hour of the day ; and do not form the habit of eating be- 
tween meals. 

If anything is taken outside of the regular meal-time, 
ripe juicy fruits, as apples or oranges, will usually occasion 
less disturbance than more hearty or substantial food. 

Let at least the greater part of each meal consist of plain 
food ; and do not continue to eat after the actual wants of 
the system are satisfied. 

The supper should be the lightest meal, both in quantity 
and quality ; and it ought to be taken at least three hours 
before retiring for the night 

Do not wash down the food with a fluid ; eat without 
drinking ; this will insure more thorough mastication and 
insalivation ; it will also help to preserve the teeth. The 
horse never leaves his oats or corn to take a sip of water 



94 HEALTH IN THE HOUSEHOLD. [PAKT I. 

en mouthfuls ; nor is he ever tortured with the tooth- 
ache. 

It is a bad plan to rise from the table, rush out into a 
freezing atmosphere, and take a long cold ride ; the body 
becomes chilled and digestion is apt to be interfered with. 

A few minutes' brisk walking in the morning, filling the 
lungs with fresh air at every breath, is an excellent tonic 
before breakfast. Try it — you that are not too feeble to 
leave the room. 

As a ride, fruits and vegetables are best served at sepa- 
rate meals ; vegetables, if eaten, should be taken at dinner 
— near the middle of the day. 

Flaw ripe fruits, as apples, berries or cherries, are fine for 
breakfast, and best at the beginning of the meal. 

Avoid the frequent use of soft, sloppy foods ; and. also 
of soft bread ; give the teeth something to do, if you would 
have them grow strong, and keep clean. 

Do not take very hot or very cold foods or drinks ; these 
crack the enamel of the teeth, and destroy them ; they also 
weaken the salivary glands, enfeeble the stomach, and im- 
pair digestion. 

1 1' you want good teeth, you must first eat the kinds of 
food that will make them, and then you must use them, or 
tlicv will decay. Remember that a cow can be slop-fed till 
her teeth will fall out. To preserve the teeth, then, you 
in ust throw while bread to the dogs (and it will kill them if 
they an- fed exclusively on it), eat bread made of the flour 
of the whole grains, and have it well baked ; it must be hard 
and crusty enough to keep your teeth clean and bright 

To Becure a good swoet breath, the digestion must be 
perfect and the teeth clean. Use the brush after eating, not 
Some persons brush their teeth the first thing in the 
morning and the last thing at night; this leaves them un- 
brushed between breakfast and dinner, and between dinner 
and Ripper— Oir in other words, onlv clean at night Form 



PART I.] HIXTS ON COOKING. 95 

the habit of brushing the teeth the first thing after you rise 

■ 
Another important rule, and always applicable, is the 
following : make the meal as enjoyable as possible ; a ch 

ful face, with pleasant conversation, is an excellent condi- 
ment. Ami if children dine with " big folks," let them 
learn at the start, that they too are to be put upon their good 
behavior. 

Hints on Cookp 

The following hints on cooking, some of which apply to 
Part II., and some to Part III., may be convenient for 
reference. 

In making loaf bread, the floor should in cold weather be 

warmed before mixing, and the dough Bet to rise in 
a wo >den tray or thick earthen crook— never in a tin vessel, 
the dough is apt to chill from draughts of cold air. 
Bread to be good and aust be thoroughly baj 

having I nicely browned, but not scoiv id it 

is better baked in pal • : these 

conhne the escaping vapors about it, and by preventing 
evaporation make the bread much sweeter. 

Mix all pastries lightly and quickly, gathering the mass 
together without kneading ; have the materials as cold as 
possible, and either bake as soon as mixed, or lay the paste 
into a refrigerator. Never make pies or cakes till the oven 
is ready for them ; roll your pie-crust pretty thin, start with 
a brisk oven, hot enough to brown without blistering or 
scorching, and moderate the heat as the baking proceeds. 
Be sure the bottom crust is well done before taking the pies 
from the oven. This for cream pastry. • Pies made of apples 
that are under-ripe and their crust shortened with butter 
(which, however fresh and sweet, is always less wholesome 
than cream), are improved by baking an hour and a half in 
a very slow oven. 



96 HEALTH IN THE HOUSEHOLD. [PART L 

Nearly all vegetables are best dropped into boiling 
rooked rapidly ; particularly those of a watery 
as cabbage, turnips, string beans, young peas, and 
does, new or old. As soon as done, lift from the 
; cooking a little too long, makes all the difference 
in the flavor. Cabbage thinly sliced will cook in thirty 
minutes. Another direction applicable to nearly all vege- 
tables, is to put them on in as little water as possible, having 
none to pom* off, or next to none. As a rule never soak 
potatoes or other vegetables before cooking them, and never 
parboil them — not even beans, unless they are very old and 
strong, and then only for a few minutes ; when the water is 
drained off replace it with more, boiling hot. 

Fruits if overripe must be cooked but little, and taken 
from the fire the moment they are done ; a trifle under- 
done is fully better than cooked too much. All green -or 
unripe fruits are improved by starting them in cold water, 
and cooking or simmering slowly (without stirring), for a 
long time. The long, slow cooking makes the fruit taste 
sweeter and riper. 

All dried fruits, as apples, peaches, pears, prunes, sweet 

currants, etc., should be well washed, dropped into boiling 

water, cooked rather quickly, and removed from the fire as 

soon aa done. Peaches and apples dried by steam, usually 

fy-fivc or thirty minutes, and sweet currants in 

-five minutes. 

( brains are host steamed, starting them in hot or cold water 

(rice La less sticky started in cold), and cooked till tender ; 

r in tin* pot below should be kept constantly boiling. 

med bread, to be good, must be well managed; as 

as the batter is mixed, pour it into around pan, well 

oil i i (his inside the steamer ; the pan must no! be 

quite full. Then cover it with an inverted plate or pie-pan ; 

i t h holes in the bottom, place 
two or three hits ot wood v-mI^y the pan. so that the steam 



PART I.] HINTS ON COOKING. 97 

can enter beneath it. Now put on the lid of the steamer, 
the latter being fitted over a pot of boiling water 

and cook constantly, keeping the \ fasi boil Do 

not uncover till the broad is done ; then lift the lid, take 
out the pan, and sot it in a hot oven to brown ten or fifteen 
minutes. Steamed puddings, mixed in a batter, are managed 
in the same way, except the browning at the mid. 

When corn meal is used in mixing either steamed breads 
or paddings, take golden or white JltTit meal, if you can get 
it ; and fill the measure not quite so full :is when meal from 
the drnt corn is taken. 

In making puddings or steamed breads, never heat the pan 
before oiling, as this will make the batter stiekto it ; a little 
olive oil, or beef dripping, may be used instead of butter. 
In baking batter puddings, or any that may adhere to the 
sides of the dish, I plan is to place the latter in the 

oven within a shallow vessel (as a dripping-pan), containing 
alittle boiling water. Custards, it baked, are best managed 
in the same way. 

Always heat milk in a farina-kettle if you have one, so as 
not to scorch it. In the absence of this utensil, heat in a 
tin bucket set inside a pot of boiling water ; or a thick 
stone or earthen crock will answer, if the fire is not too hot. 

If bread-crumbs are used in puddings, dressings, hashes, 
etc., have al leasi a portion of them of good, home-made 
Graham loaf, unsweetened ; the gluten in this bread makes 
it richer and liner flavored than the white. 

In preparing sweet currants for cakes or puddings, pick 
them over carefully, and wash in a colander till they are 
perfectly dean ; then dry in the oven, being careful not to 
overheat them, and finally dredge weD with flour before 
stirring them in. 

If soda is put into bread, cake or puddings, use it spar- 
ingly. A " teaspoonf ul " of soda, is simply the spoon filled 
until it is level ; and the same for cream of tartar. But if 
5 



OS HEALTH IN THE HOUSEHOLD. [PART L 

-powder is employed, the spoon must be heaped some- 

.!, owing to the fact that nearly all baking-powders are 

one-third starch. The proper proportion of pure soda and 

<m of tartar, is said to be about six ounces of the former 

to sixteen of the latter. 

\Yhen eggs are used, as in making custards or puddings, 
beat the yolks and whites separately ; if you sweeten first, 
whip the yolks a little (to avoid lumping), then beat with 
the sugar, and stir the whites" in last. Eggs to beat well, 
should be fresh, and moderately cold ; and experienced 
cooks say they should never be beaten in a tin vessel, but in 
stone or earthen ware. 

The rule for custards, is to cook very slowly; and if baked, 
to take from the oven as soon as they are well thickened — 
before they begin to separate, or become watery. 

Soups must boil or simmer slowly till done ; and most 
kinds need three or four hours' cooking. When necessary, 
remove fragments of meat, bones or vegetables, by straining 
through a colander at the last ; return to the pot and heat 
again, before serving. 

Meat, if roasted, should be placed in a hot oven till the 
surfaco is seared, and then bake slowly till done. If stewed, 
pour boiling water over it till half covered, skim if neces- 
. boil rapidly five or ten minutes, and then stew gently, 
till a fork will go through the thickest portion of it easily. 
The water should all be evaporated when done; and if 
I SB a pot roast, heat the oil or gravy in the bottom 
till the under surface of the moat is nicely browned ; then 
turn it over, and brown the other. 

I is to be warmed over fas in a hash), do not 

you can cook a good hash in fifteen or 

b, bread and potatoes are pre- 

rt warmed over as follows ■ oil the 
ly, just enough to keep them from sticking; 



PART I.] HINTS ON COOKING. 99 

slice, if they are whole ; if mashed, see that a second crush- 
ing leaves no lumps, and stir them up lightly with a fork. 
When the skillet is hot turn in the potatoes, and heat 
quickly till they are nicely browned on the bottom, but not 
scorched. Then with a knife turn them over, brown again, 
and dish for the table. Ten minutes will suffice for the 
browning ; and in ten minutes more, they sin mid be eaten. 

To toast bread perfectly, cut it in even slices about half an 
inch thick, and brown, not too rapidly, over a bed of live 
coals; the bread should be state to begin with. Turn it 
over before the slice warps too badly ; that is, if you are 
holding it on the end of a fork ; then toast the other side, 
and turn again if necessary. When done, the entire surface 
should be crisp, and an even chestnut brown. If the crust 
scorches a little, scrape off its burnt edges with a knife. 

To warm over muslies or grains, never add a particle of 
water, not even boiling ; turn into a stew-pan, set where it 
will heat quickly, cover, and stir two or three times till the 
mush is thoroughly hot." 

To warm bits of stale bread, dip the slices quickly into 
cold water, and lay them in a hot oxon ten minutes, or till 
the surface is crisp, and the bread well heated through ; it 
will be as good as new — better, to most persons' liking. 
Cold biscuits, split in two, dipped quickly into cold water, 
and then heated in the same way, are excellent. 



JI7SX PUBLISHED. 

Health In the Household; or. Hygienic Cookery* 

Thi* large work bj Mrs. Dr. Dodd«, a ftudeut of the late R. T. Trail, M.D., is 
undoubtedly the most comprehensive work eve? published on the healthful prep- 
aration of food. A large volume of ft tnd in cloth, or oil-cloth, price, 
by mail, poet-paid, |2 0, Toglvfl au idea of the uaiure of the book we republish 
here tae complete 



INDEX 



PART I.— THE REASON , \YBY. 



PAGE 

Butter and eggs 55 

Constituents of food 11 

Dietetic rules 93 

Drinking at meals 79 

Food mid physical develop- 
ment 13 

Fo-'d combinations, etc 84 

intellect aad morals.... 7'.) 

Fruits, tbe 33 

Hints on cooking 95 

Meat as an art cle of diet. . . . 42 



PAGE 

Milk 53 

Pepper and other condiments. 71 

Pork-eating 48 

Suit 61 

Sagai 57 

trotu Paw; H 

Tea, Coffee, etc 75 

Two meals or three 92 

hies, tbe 38 

Wheal and other cereals 20 

\V beaten vs. white floar. .... 27 



PART II.— THE HYGIENIC DIETARY. 



TJHLBAVEKED BTtEAD. . . 101 

Bannocks, oat meal Ill 

Bread, cocoa-nut. ... 108 

'* cold-water loaf 107 

11 hot-water " 109 

Oakes, Scotch oat Ill 

Crackers, Graham 109 

other 110 

Crisps, oat meal 110 

" wheat meal . . # 110 

Crumbs, hygienic rusk 113 

Gems, fruit 112 

" potato 113 

" wheateu 112 



Rolls, hard Graham 104 

" " " {more briefly) 106 

" hot-water 108 

" mush Ill 

Stems 107 

{Corn Preparations) ... 113 

Bread, corn 115 

" huckleberry 118 

" rye and Indian 117 

" " wheat and Indian. 117 

" snow 119 

Cake, good breakfast 117 

" hoe..'. 114 

(591) 



592 



INDEX. 



PAGE 

Dodger, corn 114 

" 114 

" 115 

rye und Iudian 118 

com 115 

ted corn 11G 

; NED AND OTHER BREAD 119 

ts, cream 140 

mush 137 

" potato 133 

Bread, batter loaf 134 

from risings 132 

133 

" Qrabam, with potato 

131 

hasty corn 139 

" leaven d Graham (gen- 
directions) 123 

leavened Graham 127 

139 

" 130 

" pumpkin 138 

" raisin 132 

" rye 134 

" four • 134 

" stale 136 

I 137 

139 

mush 137 

141 

1 !2 

Bhortcake, buckwheat i:<i 

dry i:; ( ; 

'"'I' 101 

. l 38 
flat] Mvi.s.. 14a 

■ • ■' ■/ ;m 11! 

Fruit 



PAGE 

Shortcake, huckleberry 143 

'' strawberry , 142 

STEAMED GRAINS 145 

Barley, pearl 147 

rolled (or crushed). . . 147 

Hominy 147 

" coarse 148 

" fine (or corn grits). . . 148 

Rice (steamed or boiled) 149 

" and raisins 149 

" Japanese method 150 

" Southern " 149 

8amp 148 

Table of proportions (for 

grains) 145 

Wheat, cracked 146 

pearl 147 

rolled 146 

mushes ; 151 

Mush, corn meal 169 

•' Graham 153 

" farina 153 

" oat meal 152 

pastries 154 

Cobbler, apple 164 

berry 1(50 

" flurry 166 

huckleberry 167 

" peach 165 

" 166 

Dumplings, apple 167 

168 

cherry 16!) 

Paste, cream 155 

" and potato 157 

" batter 156 

" crumb 157 



INDEX. 



593 



PAGB 

Paste, light cream L56 

" oat meal 157 

Pie, apple 158 

•■ {dried) 163 

u (green) 159 

berry 160 

cherry 160 

cranberry 161 

currant .... 161 

grape 161 

peach 158 

163 

plum 162 

raspberry ami currant. .. 161 

rhubarb 160 

Pies, (iraharu 157 

Rolly-poly. fruit 168 



VBOKTABI.E3. 



169 



Asparagus 184 

" toast 1 s ") 

Beans baked 188 

" L88 

(dried), boiled 188 

(freah\ garden 188 

Lima 188 

" (drit d), steamed 190 

stewed 190 

" string 188 

Beets, baked 187 

" boiled 187 

Cabbage, stewed 180 

Cantaloupes 196 

Carrots 184 

Cauliflower L86 

Celery 195 

Chestnuts, boiled 195 

" roasted 195 

Corn and tomatoes 192 

" (green), boiled 190 



PAGE 

Corn (green), roasted 193 

" stewed 191 

" canned 191 

" green 19;) 

Btewed 193 

Cucumbers 195 

Lettuce 194 

Melons 196 

Onions 194 

Parsnips 184 

dried 193 

" green 193 

" split 194 

Potato, the 172 

Potatoes, baked 176 

(p< ■>> d"), baked 176 

boiled 173 

(mathed), browned . 175 

" . 175 

in jackets 172 

" mashed 174 

mudel-cooked . ... 174 

roasted 176 

" steamed 174 

stewed 175 

(sweet), baked 178 

• browned.... 177 

" dried 178 

sweet 177 

Pumpkin 183 

Rhubarb 196 

Spinach, etc 186 

Squashes (idnter), baked... 181 

stewed .. . i82 

" summer 182 

Succotash 192 

Tomato toast 179 

Tomatoes, baked 179 

" 180 

canned 181 



594 



INDEX. 



PAGE 

Tomatoes, etc 178 

scalloped 181 

" scrambled 180 

44 sliced 178 

stewed 179 

" 179 

" with corn 180 

Turnips 183 

Watermelons 196 

soups 197 

FRUITS AND FRUIT JUICES. 197 

Apples and quinces 208 

•' baked 204 

" 204 

11 (pared), baked 205 

44 (8'cec*), " 204 

" dried 219 

" roasted 207 

44 steamed 207 

stewed 205 

" 20G 

(sweet), stewed 207 

(unpcured), stewed 207 

Apricots 209 

Bananas 223 

Blackberries 216 

Cherries, black morello .... 215 

dried 321 

for pies. 215 

May 315 

Crab-apple Banoe 

Cranberries 218 

Currants (r«d) 212 

<•? 322 

218 

for pies 314 

816 

Huckleberries 218 



PAGE 

Juice, blackberry 216 

currant 212 

44 gooseberry 214 

grape 217 

" raspberry and currant. 213 

" strawberry 212 

Juices, fruit 211 

mixed 218 

Lemons 223 

Oranges 223 

Peaches, baked 209 

dried 220 

stewed 208 

Pears, baked 210 

" dried 220 

44 stewed 20J> 

Plums i 210 

" dried 221 

Pomarius 224 

Prunes 221 

44 and plums 223 

Quinces 203 

Raisins 223 

Raspberries and currants. . • . 213 

Strawberries 211 

Table of proportions (for fruit) 203 

DRINKS FOR THE SICK. 23i 

Drinks, raw fruit 207 

Juice, apple 326 

" (dried) 220 

" blackberry 226 

44 black raspberry 226 

cranberry 327 

currant 324 

gooseberry 

" grape 205 

" peach (dried) 

11 red raspberry 225 

" strawberry 235 



INDEX. 



595 



PAGE 

Lemonade, cold 22? 

hot 

Orangi ade 

pple 

" cranberry 828 

Water, barley 

" oat 

44 tamarind 

toast 228 

POOD6 I ok THE -UK. . 229 

Dry toast 

Gruel, corn meal 

oat " 



rice 

wheat meal 

Rice mu-h 

Soup, drh d peach 282 

potato 281 

FOODS FOR INFANTS.. 232 

nUtSEBT i\«; r.:riT-AND veg- 
BTABI4CS 

Drying fruits 

vegetables 23") 

Evaporating fruit juices . . . 286 
Refrigeration 

CANNING FRUITS, ETC.. 288 

Apples 243 

Blackberries 245 



PAGE 

Cherries, May 246 

morello 246 

Cranberries 246 

Currants 344 

i-ral directions 238 

Beberries 245 

243 

Juice, blark berry 24.5 

currant 244 

gooseberry 245 

grape 243 

" raspberry and currant. 245 

strawberry 244 

Peaches ;.. 243 

iVars 243 

Plums 243 

Raspberries 244 

" and currants 245 

8 ding with wax 242 

iul directions 

244 

how best to can. 216 

To can vegetables 250 

Tomatoes, how to can 248 

MISCELLANY 250 

Cooking utensils 254 

Packing grapes 251 

Pure water 253 

Storing for winter use 250 

To keep fruits and vegetables 251 



PART III.— THE COMPROMISE. 

steamed bread 2^0 R ve> wheat and Indian. . . 

Rye, wheat and Indian 2^2 " " " " ... 

" " " 262 Wheaten and Indian bread 

." 263 " " " 

m « <• <( 054 1 " " " " 



264 
. 265 
. 260 
. 261 
. 261 



696 



INDEX. 



PAea 

S CAKE, MUFFINS, ETC. 205 

corn costard 267 

" rice and corn 2G9 

Cake, bachelor's Johnny 2G5 

" corn 26G 

Kentucky corn 266 

" potato 269 

Cakes, rye drop. 270 

cream 268 

" {with fruit) 268 

Muffins, Graham 267 

11 and corn.. . . 267 

mush 270 

44 potato and corn 269 



PAGE 

Rusk mush 285 

Sally Lunn 287 

44 287 

Snaps, oat meal 286 



PIES, ETC. 



288 



GRIDDLE-CAKES. . . 

Cakes {griddle), buckwheat. 

14 corn 

44 bread.. 

44 crumb 

green corn. 

rice 

wheaten . . . 
it ii K 



271 

271 

274 

275 | 

273 

274 

275 

373 

273 



CAKE-MAKING. ... 275 

Cake, apple 281 

Graham bread 280 

cream 

fruit 

sponge 

" 

" huckleberry 881 

" lavrr 



nil 

'. fruit.. . . 

am. 

" 



Paste, cream 288 

Pie-crust glaze 288 

Pies, fruit 289 

Pie, apple custard 291 

44 cocoa-nut custard 292 

44 corn-starch <4 293 

• 4 custard 290 

44 Irish potato 294 

14 44 44 295 

44 lemon 293 

44 44 {with meringue). . . 294 

44 peach meringue 289 

4 4 pumpkin 296 

{icith less eggs). 296 

{without eggs) . . 297 

' ' rice custard 291 

" squash g 298 

44 sweet potato 295 

Tart, cranberry 300 

cream raspberry 299 

currant 299 

damson 300 

gooseberry 300 

green apple 298 

lemon 298 

raspberry and currant.. 399, 

rhubarb 

Btrawberry 300 

THE GHAUTS 901 

JHES 302 

PUDDINGS 303 



INDEX. 



597 







PAGE 


PAGE 


8ELECTI0N OF PUDDINGS. 


305 


Pudding, Christmas plum. . . 322 


{Bak, d. | 




Graham (with fruit) 322 

44 44 323 

44 huckleberry 315 


Padding 1 , apple butter 


314 




' " ( !/''"■' 


300 


14 steamed batter 320 




" {sweet) 


807 


" .... 320 




tapioca 


331 


321 




4 baked batter 


319 


Indian... 




1 " blackberry.. . 


818 


.. 




fruit roll . . . 
1 " Indian 


318 


44 m " rolly-poly. 31G 




' " " 


82 1 


OTHER TUDDINGS... 337 




< ti ti 








' bird's nest 








' bread 


810 


Pudding, apple {without eggs) 337 




* " {with meringue 


> 311 


baiter 




' " and truit 




" Graham 337 




4 cocoa-nut 


312 


tapioca 349 




' larina 




44 350 




4 green corn 




baked batter 340 




" ' 




44 berry and bread. . . 




Indian 




corn custard 342 




4 lemon 


800 


44 cracked wheat.. . . . 351 




4 " inerinLTue.. . 




44 damson plum 339 




4 '• tapioca (cneta 


44 granula 351 




1 " " 


388 


" huckleberry and 








bread 338 




4 of cold rice 


Irish potato 352 




4 peach batter 


313 


44 manioca {with fruit) 348 




4 rhubarb Charlotte. 


307 


puff 341 




rice 




44 rice and apple 348 




• " 


328 


44 «« « berry. . . 












4 44 {with fruit). . . 


335 


44 sago " apple 




tapioca 


330 


44 8 weet potato 352 




44 (iri;h fruit). 




44 tapioca (with rai- 


Puddings, Queen of 


311 


sins) 349 


{Steamed.) 




{Steamed.) 


Padding, berry 


315 


Pudding, children's rolly-poly 340 


1 


4 cherry roll 


318 


" huckleberry Indian 346 



598 



INDEX. 



PAGE 

Podding, steamed apple 339 

Indian... . 344 
14 .... 345 

" strawberry Indian. 345 



PAGE 

Custard, soft 3G1 

Dressing of fruit 303 

Sauce, fruit 362 

<: lemon 361 

" mixed 363 



{Boiled.) 

Pudding, boiled batter 342 ; custards, blanc - manges, 

" Indian 343 ETC 368 



PLAIN DESSERTS 

Dumplings 

" suet 

Frumenty 

Musb, blackberry 

" farina 



Pudding, boiled suet 

" bread and fruit des- 
sert 

" brown Betty 

" child's fruit 

dried " 

1 ' Graham {with fruit) 

" minute 

rice and apple .... 

PUDDING SAUCES, CREAMS, 

ETC 

Cn am, currant 

" lemon 

11 mock 

orange 

pine-apple 

raspberry 

and currant 

" snow 

" strawberry 

bw< el 

whipped 

ivlierry and other 
quince 



353 
359 
356 
357 
359 
357 
358 
356 

355 
354 
354 
353 
358 
358 
357 



360 
365 
366 

886 

:v,; 

368 

867 



Blanc-mange, corn-starch. . . . 

farina 

" {with fruit) 

Irish moss 

manioca 

raspberry 

sago 

strawberry. . . . 

tapioca 

variegated .... 
Charlotte Russe 



Cottage cheese . 

Custard, baked. 

" boiled. 



" cold fruit 

" mountain {Junket). 

'• sago 

11 tapioca 

Island, floating 

Islands, " 

Rock-work 

Strawberry trifle 

Trifle..... 



378 
379 
381 
377 
377 
380 
378 
380 
378 
381 
374 
374 
376 
370 
371 
371 
376 
375 
375 
375 
372 
372 
373 
878 
878 



MOULDED FAHINACEA.. 38^ 



Moulded corn-starch, 

11 farina 

" Graham. . . 

" rice 

" wheat 



383 

383 
384 



INDEX. 



599 



PAGE 

Rico and raisins 88 1 

" snow 

44 snow-balls 885 

OTHER DISTIES 388 

A pple cream 389 

" ice 

11 float 889 

M puffs 

44 snow h 

Apples, baked 38G 

rice 380 

stewed 

Pears, baked 388 

stewed 388 

JELLIES, JAMS AND BYBUP8.. 390 

Jam, currant 

44 gooseberry 

" grape or plum 390 

" raspberry 

Jams 395 

M strawberry and 'black- 
berry 897 

Jelly, apple 394 

44 crab-apple 394 

44 cranberry 394 

currant, blackberry, 

strawberry, etc 392 

quince 394 

" raspberry and currant. 393 

Jellies, other fruit 39 I 

Making fruit jellies 391 

Syrup, lemon 397 ; 

" strawberry 397 

Syrups, fruit 397 J 

mixed 397 i 

44 quince and other 897 | 



PAGE 
RIPE FRUITS FOR DESSERTS. 398 

Apples 399 

< iherries 403 

Currants 403 

Fresh figs 400 

i fruit 400 

Gtooseberries 404 

•napes 405 

Huckleberries 405 

18 and bananas 402 

Peaches 400 

Pears and plums 401 

Raspberries and currants. . . . 404 
blackberries and 
dewberries. . . . 403 
Strawberries 402 

VEGETABLES 407 

Asparagus 421 

Beans, I aked 427 

" {dried), boiled 420 

Lima and butter 425 

" shelled 424 

" Stewed 426 

44 string 423 

11 wax 424 

Beets, boiled 429 

Cabbage 420 

" and tomatoes 420 

Carrots, boiled 428 

stewed 429 

Cauliflower 421 

Celery 434 

Corn and tomatoes 419 

11 (sweet), baked 419 

" (grern), boiled 418 

44 44 cut from, the cob ^41 9 

44 stewed 418 

Cucumbers 435 



600 



Q7DEX. 



PAGE 

plant 431 

Lettuce 435 

Melons 436 

423 

Onions, old 435 

young 434 

ipa 427 

canned 423 

preen 422 

Potato, browned 412 

" creamed 411 

" hashed 413 

" puff 412 

" snow 412 

Potatoes 408 

" and tomatoes. 417 

baked 410 

(peeled), baked 410 

boiled 408 

" in jackets 410 

mashed 409 

" new 41 1 

" stewed 411 

sweet 413 

" baked -11 ! 

" boiled 413 

" roasted 414 

Pumpkin sauce. 433 

Rhubarb 484 

Salsify, or vegetable oyster . . 480 

Spinach 480 

Squashes, trammer 482 

winter 

" hnked 

stewed 



-: 

.{It 

baked 416 

broiled 417 



PAGE 

Tomatoes, scalloped 41<6 

" scrambled 4] 5 

" sliced 414 

" stewed 415 

stuffed 417 

Turnips 428 

soups 436 

Broth, barley 439 

Soup, " all the garden " 449 

1 ' barley and tomato 440 

broth 439 

' ' bean 444 

" " and tomato 445 

" corn " " 441 

" French vegetable 448 

" okra and tomato 441 

" pea (without meat) 443 

" potato.- 437 

" " and tomato 489 

" split pea 442 

11 tomato 438 

" " and pea 443 

" turnip 445 

" vegetable 446 

447 

447 

MEATS, ETC 449 

BEEF, MUTTON AND LAMB. 453 

(Beef.) 

Bake/3 beef-steak 



Beef mnelet 467 

heart 

11 tongue with tomatoes 
Boiled heel's tongue 

Broiled beefsteak 

Corned beef 4#J 

i 



INDEX. 



601 



PAGE 

Potted beef 466 

1 " 407 

" 

Stewed beef-steak 

Tough round steak 

{Betfor Mutton.) 

A brown Btew 465 

Boiled beet or mutton 

meats 460 

meat with vegetables 
Gold sliced beef or mutton... 465 

Stewed beet" or mutton {pot 

464 

{Mutton and Lamb.) 

Lamb, moulded 466 

roast 459 

11 stewed 

Mutton Chops, baked 

" " broiled 

" " stewed 

roast 

stuffed shoulder of... 469 

the " PORKKB ". . . . 470 

VKNIS..N 47;) 

Venison pasty 471 

poultry 472 

Chicken, broiled 481 

pie 484 

" pot-pie 485 

" pressed 487 j 

scallop ..* 484 

** stewed. 483 , 

Chickens, roast 480 

" smothered 482 

" stewed whole 483 



PAGE 

Turkey, boned. ... 479 

" cold sliced 477 

pie 477 

roast 474 

scallop 478 

470 

wild 476 

WILD BIBDfi AM) OTHBB 

488 

.me 40G 

partridge or quail 493 

" pigeon 490 

'* squirrel 495 

is, wild 

Prairie-fowls 492 

Quail on toast 492 

490 

broiled 491 

" " " roasted . . 491 

" " " stewed ... 491 

Small birds 492 

Squirrels and rabbits 494 

broiled. 494 

stewed. 494 

: r 497 

Brook tnmt 500 

Fish (fresh), baked 499 

•' boiled 498 

broiled 500 

'« {salt) 501 

Codfish {salt) and potato 505 

" baked 503 

" boiled 502 

" hroiled 503 

11 cakes 504 

" scallop 504 

11 " toast 504 

Mackerel " 501 



C02 



INDEX. 



PAGE 

how about oysters?. . 50) 

lT pies, etc. . . . 506 

Paste, cream and potato 508 

" batter 507 

" light cream 507 

Pie, beef and potato 508 

11 cold meat 511 

" kettle 51G 

•' Lancashire 515 

" meat, with batter crust. 513 

" potato " .. 510 

" mutton and " 514 

" or lamb 510 

Scallop, beef or mutton 512 

" meat, with eggs.... 513 

"' mutton and potato.. 513 

•' " " tomato . 514 

Steak roll (or pudding) 517 

meat stews, etc 518 

Boiled dinner 526 

Browned flour, gravies, etc. . 520 

Stew, beef and tomato 524 

" breakfast 521 

with toast 527 

chicken or squirrel. . . . 530 

cold meal 521 

" and tomato. . 538 

economic 529 

580 

Irish 528 

mutton. 622 

" 

with can 

okra 

eh 524 

for making. 510 



PAGB 

HASHES AND TOASTS.. 530 

Hash and macaroni 537 

" baked 534 

" beef and tomato 536 

" "or mutton 532 

" rolls 535 

with cold potatoes 533 

" " onions 537 

Minced lamb 535 

turkey 535 

Toast, asparagus (with eggs). . 539 

' ' eggs and 539 

11 hash 538 

" milk 538 

EGGS 540 

Eggs, baked 541 

" boiled 540 

1 ' poached 541 

" scrambled 541 

542 

11 soft boiled 541 

Omelet 542 

" 543 

" asparagus 543 

PRACTICAL niNTS 544 

Bills of fare 570 

Cellar, the 565 

Dining-room and kitchen. . . . 544 

Help, the 554 

Hints on marketing. 660 

Housekeeping 551 

Huckster system, the 557 

foe-house, the 

Lunch for picnics 578 

Table etiquette 547 

Traveling lunches 

Addendum 5SQ 



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WORKS ON HYGIENE BY R T. TRALL, M.D. 



HydiOpathic Encyclopedia. — A Sys- j 
4 Hydropathy and Hygiene. Em- 
bracing Outlines of Anatomy, IUus'ed ; 
of the Human Body; Hygi- 
enic Agencies, and the Preservation of 
Health ; Dietetics and Hydropathic Cook- 
ery ; Theory and Practice of Water-Treat- , 
ment ; Special Pathology and Hydro- 1 
ipeutics, including the Nature,' 
5, Symptoms, and Treatment of all , 
known Diseases ; Application of Hydrop- j 
athy to Midwifery and the Nursery, with ■ 
nearly One Thousand Pages, including a j 
Glossary. Designed as a guide to Families 
and Students. With numerous Illus. 2 ; 
vols, in one. $4. 

Uterine Diseases & Displacements, j 
A Practical Treatise on the Various Dis- 
eases, Malpositions, and Structural De- ; 
rangements of the Uterus and its Append- ' 
ages. Fifty-three Colored Plates. $5. 

Tbe Hygienic Hcuid-Book. — Intend- j 
ed as a Practical Guide for the Sick- j 
Room. Arranged alphabetically. $1.50. ! 

Illustrated Family Gymnasium — 
Containing the most improved methods 
of applying Gymnastic, Calisthenic, Kine- 
sipathic and Vocal Exercises to the Devel- 
opment of the Bodily Organs, the invigor- 
ate >n of their functions, the preservation 
of Health, and the Cure of Diseases and 
Deformities. With illustrations. $1.50. 
The Hydropathic Cook-Book, with 
Recipes for Cooking on Hygienic Princi- 
Containing also, a Philosophical 
Exposition of the Relations of Food to 
Health; the Chemical Elements and 
mate Constitution of Alimentary 
Principles; the Nutritive Properties of 
all kinds of Aliments ; »he Relative Value 
Vegetable and Animal Substances; 
:i and Preservation of Dietetic 

ai, etc. 51.15. 
Fruits and Farinacea the Proper 
—Being an attempt to 

inal, Natural, 

' I 1 : 1 ved i 

Smith. 

i R ILL. ipl.50. 

and Dyspepsia.— A I 
1 
, with the i 
■ 

Illustrated. $1.00. I 
Smiiy 



The Mother's Hygienic Hand-Book 

for the Normal Development and Train- 
ing of Women and Children, and the 
Treatment of their Diseases. $1.00. 

Popular Physiology. —A Familiar 
Exposition of the Structures, Functions, 
and Relations of the Human System and 
the Preservation of Health. $1.25. 

The True Temperance Platform. — 

An Exposition of the Fallacy of Alcoholic 
Medication, being the substance of ad- 
dresses delivered in the Queen's Concert 
Rooms, London. Paper, 50 cents. 

The Alcoholic Controversy. — A Re- 
view of the Westminster Review on the 
Physiological Errors of Teetotalism. 50 c. 

The Human Voice. — Its Anatomy, 
Physiology, Pathology, Therapeutics, 
and Training, with Rules of Order for 
Lyceums. 50 cents ; cloth, 75 cents. 

The True Healing Art ; or, Hygienic 
vs. Drug Medication. An Address 
delivered before the Smithsonian Institute, 
Washington, D. C. Paper, 25 cents ; 
cloth, 50 cents. 

Water-Cure for the Million. — The 

processes of Water-Cure Explained, Pop- 
ular Errors Exposed, Hygienic and Drug 
Medication Contrasted. Rules for Bath' 
ing, Dieting, Exercising, Recipes for 
Cooking, etc., etc. Directions for Home 
Treatment. Paper, 25 cts. ; cloth, 75 cts. 

Hygeian Home Cook-Book; or, 
Healthful and Palatable Poor/ 
without Condiments, a Book o( 
Recipes. Paper, 25 cts. ; cloth, 50 cts. 

Accidents and Emergencies, a guide 
containing Directions for the Treatment 
i 1 Bleeding, Cuts, Sprains, Ruptures, 
Dislocations, Burns and Scalds, Bites of 
Mad Dogs, Choking, Poisons, Fits, Sua- 
strokes, Drowning, etc. By Alfred Since, 
with Notes and additions by R. T. Trail, 
M.D. New and revised edition. 25 cts. 

Diseases of Throat and Lungs.— 
Including Diphtheria and Proper Ticat- 
menL 25 a 

The Bath.— Its History and Uses in 
Health and Disease. Paper 25c; do., 50c 

A Health Catechism.— Questions 
and Answers. With Illustrations, ic cts. 



OWLER & Wells Co., 753 Eroadivay, Neto York. 



WORKS ON HYGIENE, 

By R, T. TRALL, M.D. 



Anatomical and Physiological 

Flatks. Arranged expressly for Lecturers 
on Health. Physiology, etc. Representing 
the normal position and li/e-size of all the 
Internal viscera, and a view of the principal 
nerves, arteries, veins, muscles, etc Fully 
colored, backed, and mounted on rollers 
(net) per aet of six, $20, by express. 

Hydropathic Encyclopedia, A 

System of Hygiene, embracing Outlines of 
Anatomy— illustrated ; Physiology of the 
Human "Body: Preservation of Health ; 
Dietetics and Cookery; Theory and Practice 
of Hygienic Treatment: Special Pathology 
and Therapeutics, including the Nature, 
Causes, Symptoms, and Treatment of all 
known Diseases; Application of Hydrop- 
athy to Midwifery and the Nursery. Nearly 
1,000 pages, including a Glossary. Designed 
as a Guide to Families and Students, and a 
Text-book for Physicists. With 300 en- 
graved illustrations. In one vol. $4.00. 

Uterine DlMcaweN and Displace- 

mknts. A Practical Treatise on the Vari- 
ous Diseases, Malpositions, and Structural 
Derangements of the Uterus and its Ap- 
pendages. Colored plates. $5.00. 

The H ysrlenlc Hand-book, in- 
tended as a Practical Guide for the sick- 
Room, arranged Alphabetically. $1.50. 

Family C.ymnanlnm. Illustrated. 
Containing the most approved methods of 
applying Gymnastic. lalisihenlc, Kiuesl- 
pathic, and Vocal Exercises to the Develop- 
ment or the Bodily Organs, Invigoration of 
flieir Functions, Preservation of Health, 
and Cure of Die eases and Deformities. $1.50. 

Hydropathic Cook-Book, Reci- 

Eis lor Cooking on Hygienic Principle-*, 
obtaining, a Philosophical Exposition of 
the Relatione of Food to Llealth ; Chemical 
Elements and Proximate Constitution of 
Alimentary Principles ; Nutritive Proper- 
ties of all kinds of Aliments ; Relative Value 
of Vegetable and Animal Substances ; Selec- 
tion and Preservation of Material, etc. $1.25 

Pratt* and Farluacea the Proper 
Food of Man ; being an attempt to prove 
from history, anatomy, physiology, and 
Chemistry that the best diet of man is de- 
rived from the vegetable kingdom. By John 
Smith. Notes and Hlus. by Trail, $1.50 

Mothers* Hygienic Hand-Book 

for the Normal Development and Training 
of Women and Children, and Treatment or 
their Diseases with Hygienic Agencies. $1. 



The True Temperance Plat* 

form ; or, an Exposition of the Fallacy of 
Alcoholic Medication, 50 cents. 

Popu'ar Physiology. A Familiar 
Exposition of the Structures, Functions. 
and Relations of the Human System ana 
their Application to the Preservation of 
Health. For Families and Schools. $1.25. 

Diphtheria; its Nature History, 
Causes, Prevention, and Treatment on Hy- 
gienic Principles. With a resume of the 
various theories and practices of the medi 
cal profession. *! 

Dilation and Dyspepsia. A 
Complete Explanation of the Physiology 
of the Digestive Processes, with Symptoms 
and Treatment of Dyspepsia and Disorders 
of the Digestive Organs. $1. 

The Human Voice. Its Anatomy. 
Physiology, Pathology, Therapeutics, and 
Training, with Rules of Order for Lyceums. 
Paper, 50 cents ; muslin, 75 cents, 

Water-Cure for th*e Million. 
The Processes of Water-Curo Explained. 
Hygienic and Drug Medication Contrasted. 
Rules for Bathing, Dieting. Kxercising.-etc., 
given. Directions for Home Treatment. 
''a,ier, '25 cents ; muslin, 50 cents. 

- «e True Healing Art; or, Hy- 
gienic va. Drug Medication. A plain, prac- 
tical view of the whole question. Paper, 
25 cents : muslin, 50 cents. 

The Hygelan Home Cook- 
Boos * or. Palatable Food without Condi- 
ments. A complete Book of Recipes or 
Directions for Preparing and Cooking all 
kinds of Healthful Food in a Healthful 
Manner. Paper, "25 cents ; muslin, 5u centa 

The Alcoholic Controversy. 
A Review of the Westminster Review on 
the Physiological Errors of Teetotaiism. 
50 cents. 

Diseases of Throat and Lnnsi, 
Including Diphtheria, and their Proper 
Treatment. Illustrated. Paper, 25 cents. 

The Bath. Its History and Uses in 
Health and Disease. With twenty engrav- 
ings. Paper, 25 cents ; muslin, 50 cents. 

Accident* and Emergencies. Di- 
rections lor the treatment in Bleeding, Cuts, 
Sprains, Ruptures, Broken Bones, Burnt, 
Bites of Mad Dogs, Injured Eyes, Choking, 
Poisons, Fits, Sun-stroke, Drowning, etc 
By Alfred 8mee. With Alterations and 
Corrections by TralL 25 cents. 

A Health Catechism. Questions 
and Answers. With illustrations. 10 eta 



it by mall, post-paid, on receipt of price, by 

FOWLER & WELLS CO., 753 Broadway, N. 7. 






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TO THE 



PHRENOLOGICAL JOURNAL. 

This publication is widely known in America and Europe, having been before the read- 
ing world forty years, and occupying a place in literature exclusively its own, vii : the study 
of Human Nature in all its phases, including Phrenology, Phy-ioguomy, Ethnology, Phyn- 
ology^etc, together with the "Seienee of Health," and no expense will be spared to make 
it the best publication for general circulation, tending always to make men better physically, 
mentally, and morally. Parents should read the Journal that they may better know how t* 
govern and train their children. To each subscriber is given 

THE PHRENOLOGICAL B T JST. 

This bust is made of Plaster of Paris, and so lettered as to show the exact location of 
each of the Phrenological Organs. The head is nearly life-size, and very ornamental, de- 
serving a place on the center-table or mantel, in parlor, office, or study, and until recently 
has sold for $2.00. This, with the illustrated key which accompanies each Bust, and the 
articles published in the Journal on M Practical Phrenology," will enable the reader '.o 
become a successful student of Human Nature. One of these heads should be in the hand* 
of all who would know '• How to Read Character.'' 

Tem^S-— The Journal is now published at $2.00 a year (having been reduced 
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Send amount in P. O. Orders, Drafts on New York, or in Registered Letters. Postage- 
ttamp* will be received. Agents Wanted. Send 10 cents for specimen Number, Premium 
I J»L, etc. 

Address FOWLER & WELLS CO., Publishers, 

753 Broadway. New York. 



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